Crispy Homemade Polenta Bites with Swiss Chard Tapenade

  • 2 2/3 cup vegetable stock
  • 1 1/3 cup cornmeal
  • 1 cup panko bread crumbs
  • 4 Tbsp olive oil, divided
  • 1 Tbsp  fresh lemon juice
  • ¾ cup rainbow swiss chard, finely chopped
  • 3 Tbsp chopped olives
  • 1 clove garlic, finely minced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 radishes, thinly sliced

Bring stock to a boil in a large saucepan.  Stir in the cornmeal, stir vigorously and continuously until thick and porridge-like.  Spread out on a parchment-lined, rimmed baking sheet and let cool.  Meanwhile, spread panko bread crumbs on large flat plate.  Once polenta is cooled, cut into six rectangles and press each into panko, making sure to cover both sides.  In a large skillet, heat 2 Tbsp oil on med-high heat.  Cook polenta rectangles until crispy and lightly golden brown, 2-3 minutes per side, adding more oil to pan as needed.  Drain on paper towel and cut into 1” bites.  To make tapenade, combine remaining olive oil with lemon juice, swiss chard, olives, and garlic in medium bowl.  Season with salt and pepper.  To assemble, top each polenta bite with a few slices of radish and a dollop of tapenade