Polenta Lot Going On: Crispy White Bean Bites

Grab this

• 1 tube (450 g) ready-made plain polenta
• 2 tablespoons olive oil, divided
• 1 can (398 ml) cannellini beans, drained and rinsed
• 1 1/2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup finely chopped roasted red pepper, drained
• 1/4 cup pitted Kalamata olives, finely chopped
• 2 tablespoons chopped fresh parsley

Do this

1. Cut the polenta crosswise into 12 rounds, each about 1 cm thick. Pat both sides dry with a clean towel so they brown instead of steam.
2. Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat. Add the polenta rounds in a single layer and cook for 4 to 5 minutes per side, until golden and crisp at the edges. Work in two batches if needed, adding a little of the remaining oil between batches.
3. While the polenta cooks, place the cannellini beans, lemon juice, grated garlic, salt, black pepper and any remaining olive oil in a bowl. Mash with a fork until mostly smooth but still a little textured.
4. In a second small bowl, stir together the roasted red pepper, Kalamata olives and parsley.
5. Arrange the warm polenta rounds on a platter. Spoon about 1 tablespoon of white bean mash onto each round, top with the olive-pepper relish and serve while the bases are still crisp.