How To Make Polenta Bruschetta with Tapenade
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Serves:
Ingredients
- 1 cup polenta
- 2 cups water
- 1 tsp salt
- 1/2 cup black olives, pitted
- 2 tbsp capers
- 2 tbsp sun-dried tomatoes, chopped
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- salt and black pepper to taste
- fresh basil leaves for garnish
Instructions
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In a saucepan, bring water to a boil. Gradually whisk in the polenta and salt.
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Reduce heat to low and cook for about 5 minutes, stirring constantly until the polenta thickens.
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Pour the polenta onto a greased baking sheet and spread evenly. Let it cool and set for about 10 minutes.
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Meanwhile, prepare the tapenade by blending the olives, capers, sun-dried tomatoes, garlic, olive oil, and lemon juice in a food processor until smooth.
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Preheat the broiler. Cut the polenta into squares or desired shape and arrange on a baking sheet.
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Broil the polenta squares for 3-4 minutes on each side until golden and crispy.
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Remove from the oven and let it cool for a minute.
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Spread a generous amount of tapenade on each polenta square.
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Season with salt and black pepper to taste. Garnish with fresh basil leaves.
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Serve the polenta bruschetta with tapenade and enjoy!
Nutrition
- Calories : 245kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 685mg
- Total Carbohydrates : 28g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 4g
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