Puttanesca Polenta Bites

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Puttanesca Polenta Bites


  • 12 ounces polenta
  • 1 tablespoon EVOO
  • 4 grape tomatoes, diced
  • 1 tablespoon minced red onion
  • 1 tablespoon baby capers


In a saucepan, cook polenta according to package directions. Pat into a rimmed baking sheet; cool. Cut into 12 rectangles. Arrange on a parchment-lined baking sheet and brush with EVOO. Bake at 475 degrees until browned, 22 to 25 minutes. In strainer, mix diced grape tomatoes, red onion, and baby capers. Spoon 1 tsp. onto each polenta piece.