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

Source: EatingWell Magazine, November/December 2010


Read the full recipe after the video.


Ingredient Checklist


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

  • 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.


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

1 piece
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.

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