We had some out-of-town friends come visit this weekend. I wasn’t sure if they’d be hungry or not, so I didn’t want to cook up anything that took extra time or extra shopping. Instead, I made fast work of leftovers to whip up a bunch of finger foods. Including these Sun Dried Tomato, Olive, and Feta Polenta Stacks.

Since I normally prepare heartier fare, even I was surprised by how easy these appetizers were. And by how they made me look like a (much!) more accomplished cook. The added plus? These tiny sandwiches made the little eaters feel special. Kind of like the little sinks at Ikea.

Note that this recipe doesn’t use exact ingredients. You can easily eyeball it. I always keep sun dried tomatoes in olive oil and cured black olives in my fridge. And if you keep one of those prepared polenta rolls, you can put this dish together in minutes. I happened to make my own polenta (according to the directions on the package), spread my leftovers on a plate (above 1/2 inch thick), and cool. Whatever works for you. 

Quick Sun Dried Tomato and Olive Polenta Stacks

(can be served to kids 12+ months)

Prepared organic polenta 

Organic olive oil

Organic black olives, pitted and finely chopped

Organic sun dried tomatoes, finely chopped

1. Cut polenta into 1 1/2 inch squares (or slice polenta roll to make 1/2 inch thick rounds.)

2. Preheat a sautee pan. Brush polenta slices on both sides with a little olive oil. And sautee on each side for about 5 minutes until the polenta starts to turn golden.

3.  Place one slice of polenta on a plate. Layer with a bit of olive, a bit of sun dried tomato, and a bit of feta. Then top with a second slice of polenta.