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 ½ tsp- 1 teaspoon 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.