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Serves : 8
© Johnny Miller

How to Make It

Step 1    

Trim the polenta’s rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko 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.

Step 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.

Step 3    

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

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