Crispy Homemade Polenta Bites w/ Tapenade - Healthy Living
Bring stock to a boil in a large saucepan. Stir in the cornmeal, stir vigorously and continuously until thick and porridge-like. Spread out on a
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Ingredients
- 2 2/3 cup vegetable stock
- 1 1/3 cup cornmeal
- 1 cup panko bread crumbs
- 4 Tbsp olive oil, divided
- 1 Tbsp fresh lemon juice
- ¾ cup rainbow swiss chard, finely chopped
- 3 Tbsp chopped olives
- 1 clove garlic, finely minced
- Kosher salt
- freshly ground black pepper
- 4 radishes, thinly sliced
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