Polenta-Olive Tapenade Bites

• Vegetarian
• Gluten free

• Produce

  • 1 Cherry tomatoes
  • 1 Parsley, fresh

• Canned Goods

  • 4 1/2 cup Vegetable broth

• Condiments

  • 1 Olive tapenade, Vegan

• Pasta & Grains

  • 1 1/2 cup Polenta, Quick-cooking

• Baking & Spices

  • 1 Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

Found on coconutandberries.com

Description

Ingredients

• 1-1/2 C Quick-cooking polenta
• 4-1/2 C Vegetable broth
• 3/4 tsp Salt
• Pepper
• Olive oil
• Vegan olive tapenade
• Cherry tomatoes (slow-cooked or raw)
• Fresh parsley

Directions

• Lightly grease a square brownie pan with olive oil. Bring the vegetable broth to the boil, turn the heat down to a simmer and add the polenta. Whisk vigorously as it will thicken immediately. Keep whisking to remove any lumps. Once very thick pour into the prepared pan and smooth out the top. Set aside to cool and then refrigerate for at least an hour until firm. Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp. Top each square with a heaped teaspoon of tapenade and half a cherry tomato (I slow-roasted mine for extra flavour) Sprinkle with parsley and black pepper to serve.