If you need a 30-minute vegan appetizer idea, these Polenta Bites will do the trick. Tubed polenta is fried until crispy and then topped with a tangy Kalamata Olive-Caper spread.
In a bowl of a food processor, combine olives, capers, lemon juice, parsley, garlic and 1 tablespoons of avocado (or olive) oil. Pulse until the mixture is pureed but still has some texture.
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.
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.
Heat 2 tablespoons of avocado oil in a medium skillet and over a medium 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.
Arrange polenta on a serving plate, top with a teaspoonful of tapenade, garnish with a tomato half and a parsley leaf. Serve immediately.