Crispy Polenta Squares with Olives and Sun-Dried Tomatoes

Name: Crispy Polenta Squares with Olives and Sun-Dried Tomatoes
Yield: Serves 12 (Makes 24 squares)
Ingredients: 2 tablespoons plus 1 teaspoon, extra-virgin olive oil, divided; 4 , garlic cloves, minced; ½ teaspoon, minced fresh rosemary; 2 cups, water; ½ teaspoon, table salt; ½ cup, instant polenta; ¼ teaspoon, pepper, divided; ⅓ cup, pitted kalamata olives, chopped fine; ⅓ cup, oil-packed sun-dried tomatoes, patted dry and chopped fine; ½ teaspoon, red wine vinegar; 1 tablespoon, minced fresh basil

2 comments

With their crispy crust and creamy interior, bite-size polenta squares serve as an excellent base for a hearty appetizer that goes beyond the usual things-on-bread recipes.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES12 (Makes 24 squares)

WHY THIS RECIPE WORKS

With their crispy crust and creamy interior, bite-size polenta squares serve as an excellent base for a hearty appetizer that goes beyond the usual things-on-bread recipes. And to make these elegant little bites even more convenient for ser...

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