
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.
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