About This Recipe
The perfect savory appetizer that doubles as a light main: delicious, quick and easy! The Black Olive Tapenade beautifully ties together the polenta and tomato topping for a fresh and flavorful dish.
Ingredients
At Oliviers&Co
Olive & Fresh Thyme Oil
1 jar Black Olive Tapenade
Salt & pepper
At the market
2 cups water
1/2 bunch fresh dill
1-1/2 cups instant polenta
4 small green tomatoes (or red if you prefer)
1 cup fava beans
Mozzarella di Buffala, sliced
Directions
Preheat oven to 400°F.
Bring 2 cups water to boil in a medium-size saucepan. Slowly pour in the polenta in a steady stream while stirring constantly to avoid lumps. Cook according to directions on package, until thick and creamy. Add 1 tbsp olive & thyme oil.
Pour warm polenta into an oiled rectangular baking pan, smooth out top and cool in refrigerator until set.
Meanwhile, make the topping: slice tomatoes into thin rounds, and then into quarters. Rinse and dry dill. Pluck the fronds off the stems and toss with the tomatoes, fava beans and a pinch of salt. Set aside.
Once the polenta has cooled, cut into 6 equal rectangles, season with salt & pepper and bake for 20 minutes of until golden brown.
Transfer polenta onto 6 plates. Spread a tbsp of black olive tapenade on each polenta portion, then cover with sliced mozzarella and spoon vegetable mixture on top.
Finish a drizzle of olive & thyme oil and a sprinkle of pepper and serve.