Name: Mediterranean Polenta Rounds
Total time: 15 min
Ingredients: polenta (pre-made polenta logs - sliced into 1/4” rounds); 1 small onion (chopped thin); 2-3 cloves garlic (chopped fine); 1/3 cup Kalamata olives (or use a combination of your favorite olives, preferably not jarred and definitely not canned); 1 cup mushrooms (whichever type you like - we’re using button mushrooms here); 1/4 cup EVOO; 2 scallions (chopped); Bunch of cilantro or sorrel (chopped); 1/2 cup pear or cherry tomatoes (chopped); 2-3 tbsp Agave or Pomegranate Molasses; 1/4 cup orange juice or juice from a few oranges (fresh squeezed); lemon zest; lemon juice; salt (to taste)

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Mediterranean Polenta Rounds

James Chantler Brown

I think I have extra virgin olive oil (EVOO) running through my veins. It’s part of so much of what we cook and is no stranger to this recipe, which is perfect for a light lunch, or as an appetizer. This is one of those recipes that begs to be experimented with. Makes for a great snack, breakfast, lunch or appetizer.

Print Recipe

Total Time 15

Course Appetizer, Breakfast, Snack

Servings 4

Ingredients

polenta pre-made polenta logs - sliced into 1/4” rounds
1 small onion chopped thin
2-3 cloves garlic chopped fine
1/3 cup Kalamata olives or use a combination of your favorite olives, preferably not jarred and definitely not canned
1 cup mushrooms whichever type you like - we’re using button mushrooms here
1/4 cup EVOO
2 scallions chopped
Bunch of cilantro or sorrel chopped
1/2 cup pear or cherry tomatoes chopped
2-3 tbsp Agave or Pomegranate Molasses
1/4 cup orange juice or juice from a few oranges fresh squeezed
lemon zest
lemon juice
salt to taste

Instructions

Toss all of these ingredients together and adjust seasoning with salt and lemon zest and juice
Toast each polenta slice until crispy. Top each with the mixture and serve.