You can serve this tapenade over toasted bread slices or polenta. Another delicious way to serve tapenade is spread some goat cheese on toasted bread (crostini) and top with the tapenade. You will have plenty left over for another time. It should keep a week or more in your refrigerator because there are no anchovies in this recipe.
2 cups finely diced arugula
¼ cup finely diced Italian parsley
¼ cup finely diced Italian parsley
¼ cup finely diced basil
1½ cups pitted Italian olives, such as Cerignola, finely diced
½ cup diced sun-dried tomatoes, in oil
2 cloves garlic, minced or pressed
Zest and juice of ½ lemon
¼ cup extra-virgin olive oil
1 T avocado or extra-light olive oil, for frying
Sea salt and freshly ground black pepper
1 (16-oz) log prepared polenta
Place the arugula, parsley, basil, olives, tomatoes, and garlic in a medium bowl.
Add the lemon zest, juice, and olive oil.
Season to taste with salt and pepper.
Cut the ends off of each side of the polenta log and slice into rounds.
Brush generously with oil on both sides.
Heat a griddle pan over medium-high heat.
When griddle is hot, grill the polenta rounds without moving, for about 8 to 10 minutes on each side.
Place on a cutting board and when cool enough to handle, using a small round cookie cutter, cut out a small round that will be bite-size. You can cut them into small bite-size rounds before you grill them if you prefer.
Spoon a little tapenade on top of each round and serve.
Makes 16 rounds
