Effortless Vegan Polenta Olive (Impression)
Crunchy polenta meets punchy olive mix, tomatoes, and a bit of parsley for an easy plant-based snack.
# Liste des ingrédients:
→ Tapenade
01 -
2 tablespoons capers, drained and ready
02 -
1 clove garlic, peeled
03 -
240 g of pitted kalamata olives
04 -
1 tablespoon freshly squeezed lemon juice
05 -
2 tablespoons parsley, finely chopped
06 -
1 tablespoon olive oil or avocado oil
→ Polenta Bites
07 -
8 cherry tomatoes, cut in half
08 -
16 slices of prepared polenta (500 g / 17.6 oz tube)
09 -
¾ cup Panko breadcrumbs (about 75 g)
10 -
4 tablespoons avocado or olive oil, split up
11 -
A sprinkle of parsley leaves to garnish (optional)
# Étapes de préparation:
01 -
Toss the kalamata olives, capers, parsley, lemon juice, garlic, and a tablespoon of oil into a food processor. Blend until everything’s finely chopped and mixed smoothly.
02 -
Open up the polenta packaging and let any extra liquid drip out. Slice the polenta into 16 rounds on a clean cutting surface using a sharp edge.
03 -
Pour some Panko crumbs into one shallow bowl and a little oil into another. Use a brush to coat each polenta circle lightly with oil, then press it into the crumbs so both sides are fully covered.
04 -
In a medium pan, warm 2 tablespoons of oil on medium-high heat. Fry the coated polenta pieces in small batches for about 3 to 4 minutes per side until golden and crispy. Set them aside on paper towels and repeat.
05 -
Lay the warm polenta slices on a dish. Add a small dollop of tapenade to each one, crown it with a cherry tomato half, and add a parsley leaf if you’d like. Serve them right away.
# Informations complémentaires:
01 -
Use gluten-free breadcrumbs instead of Panko if you want to skip the gluten.