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Polenta Wedges With Tomato Tapenade

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.

Prep: 30 | Total Time: 30
  • 1 16- to 18-ounce tube
    prepareed polenta, ends trimmed and cut into 12 slices
  • 2/3 cups
    sun-dried tomatoes, soft
  • 4 teaspoons
    extra-virgin olive oil
  • 1 teaspoon
    flat-leaf parsley leaves, lightly packed
  • 2 teaspoons
    capers, rinsed
  • 1 small
    clove garlic, chopped
  • 1 Pinch
    ground pepper, fresh
    canola or olive oil cooking spray
  1. Preheat broiler. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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 Information

Makes: 48 pieces
  • Calories15
  • Fat0 mg
  • Cholesterol0 mg
  • Carbohydrates2 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium68 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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