Crispy Polenta Bites with Arugula Tapenade

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a crunchy arugula-and-radish tapenade.

  • Servings: 8

Related Video

More Videos
How to Make Fresh Grated Pasta


  • One 16-ounce log of prepared polenta, at room temperature
  • 1/2 cup panko bread crumbs
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 cup finely chopped arugula
  • 2 tablespoons chopped olives
  • Kosher salt
  • Ground black pepper
  • 3 radishes, very thinly sliced

How to make this recipe

  1. Trim the polenta’s rounded edges to create a rectangle; halve lengthwise. Spread the <em>panko </em>on a plate. Press both sides of the polenta in the <em>panko</em> to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping.

  2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss.

  3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

Contributed By Photo © Johnny Miller Published April 2013

479923 recipes/crispy-polenta-bites-arugula-tapenade 2013-12-06T23:22:40+00:00 Kay Chun cocktail-party|italian|appetizers-starters|6|fast|healthy|staff-favorite|vegetarian april-2013 recipes,crispy-polenta-bites-arugula-tapenade 479923

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5