Crispy Polenta Bites with Green Tapenade

Name: Crispy Polenta Bites with Green Tapenade
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Yield: Makes: 25
Ingredients: 90 ml (3 fl oz) olive oil, plus extra for brushing; 1 teaspoon dried oregano; 3 tablespoons potato starch or cornflour (cornstarch), for dusting; 2 teaspoons lemon juice; ¼ teaspoon fine sea salt; 175 g (6 oz) pitted green olives; 750 ml (26 fl oz/3 cups) hot vegetable stock; finely grated zest of ½ lemon; 140 g (5 oz) instant polenta (cornmeal); 1 garlic clove; 2 tablespoons capers, rinsed; 3 tablespoons olive oil, for frying; freshly ground black pepper; 1 teaspoon chopped thyme leaves

Preparation info

Makes:
25

Difficulty
Easy
Ready in
3 hr 30

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Making tasty finger food for a crowd can be headache-inducing but this recipe is delicious and much of it can be prepared in advance. Make the polenta and tapenade ahead of time and it will take just 10 minutes or so to cut and fry the squares.

Ingredients

For the Polenta

750 ml (26 fl oz/3 cups) hot vegetable stock
140

Starter
Vegan
Drinks
Gluten-free

Method

Line a 20 cm (8 inch) square baking tray with foil, letting it overhang the sides.

To make the polenta, combine the stock, polenta and salt and pepper in a pan and bring to the boil over a medium–h