Gluten-Free JOC Appetizer: Polenta Bites with Sundried Tomato Tapenade

Ingredients:

1 tube gluten-free polenta, sliced into 1/2-inch thick rounds
1/4 cup gluten-free sun-dried tomatoes (packed in oil), drained and finely chopped
2 tablespoons gluten-free Kalamata olives, pitted and finely chopped
2 cloves garlic, minced
2 tablespoons gluten-free fresh basil, chopped
1 tablespoon gluten-free capers, drained and chopped
2 tablespoons gluten-free extra-virgin olive oil
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C).
Place the sliced gluten-free polenta rounds on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 15-20 minutes or until the polenta is heated through and slightly crispy on the outside.
While the polenta is baking, prepare the sundried tomato tapenade. In a bowl, combine finely chopped gluten-free sun-dried tomatoes, finely chopped gluten-free Kalamata olives, minced garlic, chopped gluten-free fresh basil, chopped gluten-free capers, gluten-free extra-virgin olive oil, salt, and black pepper. Mix well.
Once the polenta rounds are done baking, remove them from the oven and let them cool slightly.
Top each polenta round with a spoonful of the sundried tomato tapenade.
Optionally, garnish with fresh basil leaves.
Serve these tasty Gluten-Free Polenta Bites with Sundried Tomato Tapenade as an appetizer (joc appetizer) at your next gathering. Enjoy!