Go Back
crisp golden grilled polenta rounds topped with red tomato and dark olive tapenade, in a wide horizontal shot on a slate board garnished with basil, warm natural light, shallow depth of field, landscape orientation

Grilled Polenta with Tomato and Olive Tapenade

Grilled polenta rounds with a tomato and olive tapenade.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tube prepared polenta sliced
  • 2 tbsp olive oil
  • 1/2 cup chopped olives
  • 1/2 cup diced tomatoes
  • 1 tbsp capers
  • 1 tbsp chopped basil
  • 1 clove garlic minced

Method
 

  1. Brush the polenta slices with olive oil.
  2. Grill or pan-sear until crisp and golden on both sides.
  3. Mix the olives, tomatoes, capers, basil, and garlic into a quick tapenade.
  4. Spoon the tapenade over each crisp polenta round.
  5. Drizzle with a little olive oil and serve warm.

Notes

Get the pan nice and hot so the polenta crisps instead of sticking.