A Quick Elegant Appetizer: Crispy Polenta Bites with Arugula Tapenade

PUBLISHED ON: 06.21.2013

Would you believe that it only takes about seven minutes to put together this elegant and delicious appetizer.  Open up a bottle of wine, invite a friend(s) or not and enjoy.

Crispy Polenta Bites with Arugula Tapenade
Serves 8
Recipe from Food and Wine

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 and ground black pepper
3 radishes, very thinly sliced
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.
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.

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