Herb and Feta Polenta Appetizers

• 3 tablespoosns extra virgin olive oil
• 1 clove garlic, crushed
• 3 scallions or green onions, finely chopped
• 1/4 cup plus 2 tablespoons polenta or yellow cornmeal
• About 1 cup tofu “feta”
• Small handful of fresh dill, coarsely chopped
• Sea salt and freshly ground black pepper, to taste
• 8-16 pitted black olives, sliced, to serve

For the Tapenade

• 2 ounces sundried tomatoes, soaked in boiling water for 10 minutes
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 red serrano chile (or less, to taste), seeded and coarsely chopped
• Small handful of fresh basil leaves

Preparation

Click here for preparation method.