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James Chantler Brown

Mediterranean Polenta Rounds

I think I have EVOO running through my veins. It’s part of so much what we cook and is no stranger to this recipe, which is perfect for alight lunch, or as an appetizer. This is one of those recipes that begs to be experimented with.
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Ingredients Method

Ingredients
  

  • Polenta - pre-made polenta logs - sliced into 1/4” rounds
  • 1 small onion sliced thin
  • 2-3 garlic cloves 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 chopped scallions
  • Bunch of chopped cilantro or sorrel
  • 1/2 cup chopped pear or cherry tomatoes
  • 2-3 tablespoons of Agave or Pomegranate Molasses
  • 1/4 cup fresh squeezed orange juice or juice from a few oranges
  • Lemon zest and juice from lemon
  • Salt to taste

Method
 

  1. Toss all of these ingredients together and adjust seasoning with salt and lemon zest and juice
  2. Toast each polenta slice until crispy. Top each with the mixture and serve. Makes for a great snack, breakfast, lunch or appetizer.