Olive Polenta Poppers

Olive Polenta Poppers

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 6 servings


  • 3 cups low-sodium chicken broth

  • 1 cup uncooked polenta

  • 1 cup Lindsay┬« Ripe Pitted Olives, chopped

  • 1/2 cup mozzarella cheese, shredded

  • 2 tablespoons olive oil

Cooking Directions

  1. Bring chicken broth to a boil in a small saucepan.

  2. Whisk in polenta and cook over a very low heat, stirring occasionally with a wooden spoon for 20 minutes.

  3. Mix in olives and cheese and remove from heat.

  4. Pour in a lightly greased 7-11-inch baking dish and allow to set for at least 20 minutes.

  5. Cut into 1-inch cubes.

  6. Heat oil in a large non-stick saut├ę pan over medium-high heat.

  7. Place polenta cubes in pan, in batches if necessary, and cook until golden on each side.

  8. Remove from pan with slotted spatula or tongs, drain over paper towels and serve hot.

  9. Serve with pesto and marinara sauce for dipping.


  • Calories179
  • Fat10g
  • Protein5g
  • Cholesterol7mg
  • Total Carbs18g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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