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. Plus: Terrific Appetizer Recipes and Tips 

Kay Chun
April 2013

Gallery

© Johnny Miller

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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