This 30-minute Polenta Bites recipe features tubular polenta fried until crispy and then topped with a tangy Kalamata Olive-Caper spread. A deliciously unique polenta appetizer that everyone will love!
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Why This Recipe Stands Out
We all love a good appetizer, especially when it's both delicious and healthy. Here's why we love it:
- Quick and Easy: These crispy polenta rounds are ready in just 30 minutes, making them a perfect last-minute finger food appetizer for Thanksgiving, Christmas, or a birthday party.
- Simple Ingredients: You can find the ingredients for this recipe in all grocery stores.
- Flavor-Packed: The combination of crispy polenta rounds and rich and flavorful olive tapenade works perfectly together. It's an appetizer that always goes fast.
- Versatile: The best part is that tapenade is very versatile. It has a wonderful flavor and goes well with crackers, raw vegetable sticks, or anything else you could think of.
Key Ingredients
- Polenta – We use yellow polenta, which is available in tubes. It's conveniently pre-cooked, so all you need to do is slice it and it's ready to use. It's available in most grocery stores.
- Panko Bread Crumbs – We recommend using Japanese Panko breadcrumbs for their larger flakes and delicate texture. They absorb less oil and crisp up beautifully. You can find them in the breadcrumb aisle of most grocery stores.
- Kalamata Olives – These olives have a salty, slightly fruity flavor that works perfectly in our tapenade. We recommend buying them in bulk to save money. You can find them at stores like Costco and Home Goods.
- Avocado Oil – While we use avocado oil, you can also use olive oil. Both work great for the recipe. You can find avocado oil in most grocery stores.
Substitutions and Variations
Here are some ideas to spice it up and make it your own:
- Jalapeños: If you’re not a fan of capers, you can easily omit them or replace them with chopped pickled jalapeños.
- Polenta: You can use store-bought or homemade polenta in this recipe. If you're in the mood to make your own, this Creamy Polenta would be a great base for the tapenade.
- Panko: If you want to make this recipe gluten-free, you can substitute the Panko breadcrumbs with gluten-free breadcrumbs or almond meal.
How to Make Vegan Polenta Bites
Step 1: Make the Kalamata olive tapenade by combining olives, capers, lemon juice, parsley, garlic, and oil in a mixer and pulsating until finely chopped.
Step 2: Unwrap the tubed polenta and drain any excess water. Place it on a cutting board and using a sharp knife, thinly slice the polenta into 16 rounds.
Step 3: Place bread crumbs in a shallow bowl. In another bowl, add 1 tablespoon of avocado oil. Lightly brush each polenta slice with some oil and press both sides of polenta slice in bread crumbs.
Step 4: Heat oil in a skillet over medium heat. Add polenta and cook for 3-4 minutes on each side or until golden brown.
Step 5: Arrange polenta on a serving plate, top with a teaspoonful of tapenade, and garnish with a tomato half and a parsley leaf. Serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Polenta Appetizer
Protein
- These polenta bites are a great vegan option, but they can also be served with a variety of proteins.
- They are delicious with a side of Cajun shrimp or oven-baked chicken thighs.
- You can also serve them with a variety of dips, such as a creamy mushroom dip.
- It's also great with a stovetop Grilled Vegetable Panini for a light and delicious lunch.
Soup and Salad
- Polenta bites can also be served as an appetizer or a side to a comforting soup or a crunchy, fresh Swiss Chard salad.
- They are the perfect addition to a charcuterie board, antipasto platter, or cheese board.
Frequently Asked Questions
It's a savory spread made of olives, capers and olive oil. The ingredients are finely chopped or pureed until the mixture resembles pesto. Tapenade is very popular in the south of France and is typically used in appetizer recipes.
Yes! Brush the polenta rounds with some oil, dredge in breadcrumbs and lightly spray with oil spray. Place on a parchment lined baking sheet and bake the rounds at 450 F for about 20 minutes or until slightly toasted.
Sautéed mushrooms, caramelized onion, or tomato bruschetta are some of my favorite polenta toppings.
I recommend storing the tapenade separately from the polenta. Add the leftover tapenade in a jar, cover with a tablespoon of olive oil, and store covered in a refrigerator for up to 2 weeks.
Yes, you can. To do this - spoon the tapenade into the the freezer-friendly bags leaving a ½-inch headspace. Place in a freezer and store for up to 3 months. Thaw the tapenade in a fridge or place a bag with a frozen tapenade in a bowl filled with cold water.
Recipe
Vegan Polenta Bites With Black Olive Tapenade
Ingredients
- 1 cup kalamata olives pitted
- 2 tablespoons capers rinsed
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped + a few leaves for garnish (optional)
- 1 cloves garlic
- 1 tube (17.6 oz) polenta cut into 16 slices
- 4 tablespoon avocado oil or olive oil
- ¾ c Panko breadcrumbs
- 8 cherry tomatoes halved
Instructions
Make Kalamata olive tapenade
- In a bowl of a standing mixer, combine olives, capers, lemon juice, parsley, garlic and 1 tablespoons of avocado (or olive) oil. Pulse until everything is finely chopped.
Cut the polenta
- Unwrap the polenta and drain any excess water. Place it on a cutting board and using a sharp knife, thinly slice the polenta into 16 rounds.
- Dredge the polenta in breadcrumbs
- Place bread crumbs in a shallow bowl. In another bowl, add 1 tablespoon of avocado oil. Lightly brush each polenta slice with some oil and press both sides of polenta slice in bread crumbs.
Fry the polenta bites
- Heat 2 tablespoons of avocado oil in a medium skillet and over a medium-high heat. Add polenta and cook for 3-4 minutes on each side or until golden brown. Transfer the crispy polenta bites on a clean paper towel and cook the remaining polenta.
Serve
- Arrange polenta on a serving plate, top with a teaspoonful of tapenade, garnish with a tomato half and a parsley leaf. Serve immediately.
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Mashka says
I love such simple recipes. Looks really tasty.
Natalia Bartkova says
Very attractive
Iryna says
Thank you!
Sharon says
I love these little bites of deliciousness! The olive tapenade on top of the crispy polenta bites, go so well together.
Chenée says
This is an amazing appetizer! Definitely making them again this holiday season!
Jamie says
I love the flavor of the tapenade! The fresh lemon juice and parsley are delicious with polenta!
Eliza says
What a great recipe and a gorgeous appetizer. Your timing is perfect with these polenta bites, just in time for Thanksgiving and holiday parties. Love the tapenade recipe, too. Another winner from Lavender & Macarons.
Ashley F. says
These are phenomenal! So easy to prepare especially with the tubed polenta instead of homemade! We could not get enough!
Susan says
why are the breadcrumbs not listed in ingredients?
Iryna says
Hi Susan! Sorry, I forgot to actually mention ingredients in the ingredient list. I've already fixed this, there's 3/4 c of breadcrumbs.