Polenta Bites with Olive Spread

Polenta Bites with Olive Spread

Freshly made polenta make these “toasts” particularly delicious—they can even be made from polenta left over from a previous meal. 


3/4 cup polenta
3/4 cup Parmigiano-Reggiano, grated
1/4 cup (+ 1 tbsp) Renieris Estate Extra Virgin Olive Oil (500ml)
1/2 cup Organic Kalamata Spread
16 pieces Roasted Red Tomatoes
to taste sale 


  1. Put 4 cups cold water into a medium heavy-bottomed pot. Stir in the polenta and 1 generous pinch of salt.
  2. Bring to a boil over medium-high heat, stirring often.
  3. Reduce the heat to medium-low, and cook the polenta, stirring occasionally, until tender, about 45 minutes.
  4. The polenta will swell and thicken as it cooks. Stir in a little more water as needed if it gets too thick before it finishes cooking.
  5. Stir in the cheese and season with salt.
  6. Oil an 8-inch square baking pan with 1 tablespoon of the olive oil.
  7. Spread the hot polenta in an even layer ½ inch thick in the pan, smoothing the top with a wet rubber spatula.
  8. Set aside to cool.
  9. Transfer to the refrigerator, uncovered, to firm up and cool completely. 
  10. Cut the polenta into 1-inch squares, discarding scraps.
  11. Heat the remaining ¼ cup oil in a nonstick skillet over medium heat until hot. Working in batches, fry the polenta squares until deep golden brown, about 2 minutes per side.
  12. Drain on paper towels.
  13. To serve, top half of the polenta toasts with a small spoonful of olive spread and the remaining toasts with a piece of roasted tomato.