Make Ahead

Polenta Squares with Sun-Dried Tomato and Walnut Tapenade

March 20, 2013
13 Ratings
Photo by James Ransom
Author Notes

This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade. —Gena Hamshaw

  • Serves 22 (recipe can easily be halved)
  • Polenta Party Squares
  • 6 cups vegetable broth (low sodium if possible)
  • 2 cups polenta (yellow cornmeal)
  • 1 teaspoon sea salt
  • Black pepper, to taste
  • 1 1/2 teaspoons dried thyme
  • 1 batch sun-dried tomato and walnut tapenade
  • Sun-dried Tomato and Walnut Tapenade
  • 3/4 cup sun-dried tomatoes (not oil soaked)
  • 2 cups water
  • 2/3 cup walnuts
  • 2 small cloves garlic
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • Black pepper, to taste
  • 1 tablespoon fresh rosemary
  • 1/3 cup extra virgin olive oil
In This Recipe
  1. Polenta Party Squares
  2. Bring the polenta, salt, and broth to a boil over high heat. Reduce to a simmer. Using a long wooden spoon, continually stir the polenta until it has thickened (approximately 25-30 minutes). When the mixture is very thick and is pulling away from the sides of the pot, stir in the pepper and thyme.
  3. Oil a 15.25 x 10.25 baking sheet (or line with parchment paper). Spread the polenta mixture evenly over the sheet with an inverted knife. It should be about as thick as the edge of the pan itself. Allow it to cool, and then transfer to the fridge for a few hours.
  4. Preheat your broiler. Cut the polenta into squares (you should get about 22). Return them to a baking sheet and brush lightly with olive oil. Place under a broiler for 8 minutes, or until they're lightly toasted. You can alternately bake them at 375 for twenty-five minutes or so. Top each square with a tablespoon of tapenade, and serve.
  1. Sun-dried Tomato and Walnut Tapenade
  2. Boil the water and pour it over the tomatoes. Allow them to soften for 20 minutes. Discard most of the water (keep a half cup in case you need to thin the tapenade).
  3. Grind the walnuts in a food processor fitted with the S blade until they're finely ground. Add the tomatoes and garlic, and pulse to combine. Add the lemon, sea salt, pepper, and rosemary.
  4. Run the motor of the food processor and drizzle in the oil in a thin stream. If the mixture is still very thick, drizzle in some of the soak water from the tomatoes until it reaches the desired consistency. You're aiming for the consistency of regular tapenade, or a thick pesto.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.