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    Polenta Wedges With Tomato Tapenade

    Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.


    • 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


    Step 1
    Preheat broiler. Coat a baking sheet with cooking spray.
    Step 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.
    Step 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.
    Step 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.

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