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: 1 teaspoon dried oregano; 3 tablespoons olive oil, for frying; 3 tablespoons potato starch or cornflour (cornstarch), for dusting; 90 ml (3 fl oz) olive oil, plus extra for brushing; finely grated zest of ½ lemon; 2 teaspoons lemon juice; 1 teaspoon chopped thyme leaves; 1 garlic clove; 2 tablespoons capers, rinsed; 175 g (6 oz) pitted green olives; 140 g (5 oz) instant polenta (cornmeal); freshly ground black pepper; ¼ teaspoon fine sea salt; 750 ml (26 fl oz/3 cups) hot vegetable stock

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
Gluten-free
Drinks
Vegan

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