The perfect savory party appetizer that doubles as a light main:  delicious, quick and easy!  The Oliviers&Co Black Olive Relish, softened by sweet hints of honey, beautifully ties together the polenta and tomato topping for a fresh and flavorful dish.  Cut into bite-size squares for elegant hors d'oeuvres.

Crispy Polenta with Black Olive Relish & Mozzarella

Serves 6

• Ingredients:
• 1 tin Oliviers&Co & Aromatic Herbs Olive Oil
• 1 jar Oliviers&Co Black Olive Relish
• Oliviers&Co Pepper Mix
• Oliviers&Co Fleur de Sel Natural Sea Salt
• 1/2 bunch fresh dill
• 1-1/2 cups instant polenta
• 4 small green tomatoes (or red if you can't find green tomatoes)
• 1 cup fava beans
• Buffalo mozzarella, sliced
• Oliviers&Co Pepper Mix
• Oliviers&Co Fleur de Sel Natural Sea Salt

Instructions:

Preheat oven to 400 degrees 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 one tablespoon O&CO. Olive & Aromatic Herbs Olive 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 O&CO. Fleur de Sel Natural Sea Salt to taste.  Set aside.

Once the polenta has cooled, cut into 6 equal rectangles, season with salt and pepper and bake for 20 minutes or until golden brown. Transfer polenta onto six plates. 

Spread a tablespoon of O&CO. Black Olive Relish on each polenta portion, then cover with sliced mozzarella and spoon vegetable mixture on top. Finish with a drizzle of O&CO. Olive & Aromatic Herbs Olive Oil and a sprinkle of O&CO. Pepper Mix and serve.