Polenta Wedges with Tomato Tapenade

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2010

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
48
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Low Fat
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat broiler. Coat a baking sheet with cooking spray.

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  • Place polenta slices on the prepared baking sheet and coat with cooking spray. Broil in upper third of oven until starting to brown, 8 to 12 minutes. Turn and broil until lightly browned, 3 to 5 minutes more.

  • Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor (a mini food processor works well), scraping down the sides as needed, until coarsely chopped.

  • Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade.

Tips

Make Ahead Tip: Cover and refrigerate the tapenade for up to 3 days.

Tip: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

Serving Size: 1 piece
Per Serving:
15 calories; protein 0.4g; carbohydrates 2.4g; dietary fiber 0.3g; sugars 0.8g; fat 0.4g; saturated fat 0.1g; vitamin a iu 22.3IU; vitamin c 0.8mg; folate 1.4mcg; calcium 2.2mg; iron 0.2mg; magnesium 3.5mg; potassium 61.5mg; sodium 35mg.
Exchanges:

free food
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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
shawneegirl@cox.net
Rating: 4 stars
10/29/2011
Great basic recipe but a tad on the dry side. I made this as a side dish with marinated salmon tonight (I served 3 whole 1/2" pieces for each person). The polenta was great but the sun-dried tomato topping was a bit on the dry side (albeit very flavorful & absolutely delicious). I omitted the capers and added 4 large leaves of fresh basil about 1 tsp. of fresh oregano a tad of salt & a generous amount of freshly ground pepper. The result was wonderful! Healthy low-cal low fat (but high in good fats!) low sodium low cholesterol but best of all high on flavor! Really wonderful. I think next time I'll throw in a slice or two of seeded chopped fresh tomato & a splash of white wine. My hubby raved over this! Pros: Extremely easy delicious healthy Cons: A little dry Read More
EatingWell User
Rating: 5 stars
04/19/2016
Super Easy Extremely Tasty and Gluten Free to boot! I must admit I just eyeballed the ingredients as I was putting together the Tapenade but it came out beautifully. It was one of the biggest hits at a Bacheloertte Party party I hosted. So glad I found this one when I was looking for a gluten-free crostini type appetizer. Pros: Fast Great Flavor Combo Gluten Free Cons: Prepared Polenta can be tricky to find and my homemade version didn't work on first try Read More
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