Herb and Feta Polenta Appetizers

For the Polenta
  • 3 tablespoosns extra virgin olive oil
  • 1 clove garlic, crushed
  • 3 scallions or green onions, finely chopped
  • 1/4 cup plus 2 tablespoons polenta or yellow cornmeal
  • About 1 cup tofu “feta”
  • Small handful of fresh dill, coarsely chopped
  • Sea salt and freshly ground black pepper, to taste
  • 8-16 pitted black olives, sliced, to serve

For the Tapenade

  • 2 ounces sundried tomatoes, soaked in boiling water for 10 minutes
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 red serrano chile (or less, to taste), seeded and coarsely chopped
  • Small handful of fresh basil leaves


Click here for preparation method.

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