These vegan olive polenta bites are an easy recipe for a delicious appetizer. It’s a simple recipe with a taste of creamy/crispy polenta topped with an olive tapenade.
My husband and I went to this amazing wedding recently, and the bride was so kind as to include vegan options at her wedding for us!
This is a rare treat; we don’t ever expect people to order stuff special to us, but they are so very thoughtful when they do!
The wedding is what inspired these tasty vegan olive polenta bites.
This recipe is similar to the vegan appetizer that was floating around that night.
Unfortunately, my husband and I only got one of these before they were gone.
Everyone loved the polenta appetizer.
The mild taste of the polenta and the strong olive flavor pair perfectly together.
Finger food is always a huge hit as a party appetizer.
This is a quick and easy snack to whip up.
I always buy polenta pre-made in the tubed polenta container; grocery stores always have it available.
It’s just one less step; most stores should have it premade.
Having the polenta premade is as easy as taking the package off, cutting it into slices, baking it in the oven, and getting ready for some olive topping!
The olive topping requires some chopping.
Vegan Olive Polenta Bites Recipe Q&A
Can I use a food processor for the olive tapenade?
I wouldn’t throw it in a food processor because I think it would get so fine that it wouldn’t look aesthetically pleasing.
It doesn’t take too long to chop it all up.
Can I make homemade polenta for this?
You can, but I have never made polenta.
So, I don’t have many tips, but I think after cooking it, you would want to place your cooked polenta in a square brownie pan in an even thick layer.
Let it cool in the fridge, and then proceed with the recipe.
What ingredients do you need to make this fun vegan olive polenta bites appetizer?
Check out the recipe card at the bottom of this post for the full recipe.
- kalamata olives
- black olives
- fresh parsley
- lemon juice
- extra virgin olive oil
- black pepper
How do you make it?
Preheat your oven to 350 degrees, lightly grease a baking sheet, line with parchment paper, and set aside.
Take a cutting board and add your olives, capers, and parsley; cut into very small pieces. This doesn’t take much time, and it will look a lot better than throwing it in a food processor.
Take a small bowl and add your lemon juice, oil, pepper, minced and minced garlic, and stir.
Now add the chopped-up ingredients to the wet ingredients and stir. Set aside.
Take your roll of polenta and cut it into desired shapes. I cut mine into about half-inch circles and then cut the circles into fours. You can also do polenta squares or even use a cookie cutter.
Polenta has a thick consistency that’s easy to cut into shapes.
Place evenly on the prepared pan and bake for 15 minutes; flip and then bake for another 10-15 minutes.
Take the cooled small squares of polenta pieces and place a 1/2 tsp- 1 tsp depending on the size of your polenta bites of the olive mixture on top and serve.
The olive mixture can be made up the day before and placed in the fridge.
Alternatively, you could make fried polenta rounds instead of baking them if you wanted.
How do you serve this delicious appetizer?
This is best served at room temperature.
How do you store these?
It’s best to only make up the amount you need for the time being and then store the two components separately in airtight containers in the fridge.
When you want to eat it, you can reheat the chilled polenta in the oven or air fryer for the best results, then place a spoonful of tapenade and enjoy.
Can you freeze this?
You can freeze the polenta, but I wouldn’t freeze the topping.
Want some other vegan appetizer recipes for your next dinner party?
- 2 cloves garlic minced
- 1/2 cup kalamata olives pitted
- 1/2 cup black olives
- 1 TB capers
- 3 TB parsley fresh
- 1 TB lemon juice fresh
- 1 TB oil mild flavor
- 1/4 tsp pepper
- 1 tube of premade polenta
- Preheat your oven to 350 degrees, lightly grease a cookie sheet, and set aside.
- Take a cutting board and add your olives, capers, and parsley; cut into tiny pieces. Take a small bowl and add your lemon juice, oil, pepper, minced and minced garlic, and stir. Now add the chopped-up ingredients to the wet ingredients and stir. Set aside.
- Take your roll of polenta and cut it into desired shapes. I cut mine into about half-inch circles and then cut the circles into fours. Place evenly on the cookie sheet and bake for 15 minutes; flip and then bake for another 10-15 minutes.
- Take the cooled polenta pieces and place a 1/2 tsp- 1 tsp depending on the size of your polenta bites of the olive mixture on top and serve.
- The olive mixture can be made up the day before.
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.