Polenta Wedges with Tomato Tapenade

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

Polenta Wedges with Tomato Tapenade
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 30 minutes

  • 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices

  • Canola or olive oil cooking spray

  • 2/3 cup soft sun-dried tomatoes, (see Tip)

  • 4 teaspoons extra-virgin olive oil

  • 1 tablespoon lightly packed flat-leaf parsley leaves

  • 2 teaspoons rinsed capers

  • 1 small clove garlic, chopped

  • Pinch of freshly ground pepper

  1. Cover and refrigerate the tapenade for up to 3 days.

  2. 48 pieces

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

  4. 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.

  5. 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.

  6. 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.

Nutritional Facts

Per piece
15 Calories
2g Carbohydrates
0g Fat
0g Saturated Fat
0g Monounsaturated Fat
0g Protein
0mg Cholesterol
0g Dietary Fiber
61mg Potassium
68mg Sodium
0g Added Sugars
free food Exchanges
0 Carbohydrate Servings

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