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Olive and Polenta Bites with Rose Harissa Mayo

Prep 3 hoursCooking 40 minutes6 people

A delicious starter or nibble to serve with a cold beverage on a warm day. Crispy on the outside and fluffy and full of flavor on the inside.


40 minutes

Starter Recipes

Side Dish

Autumn Recipes

Brunch Recipes

Vegetarian Recipes


Side Dish



25g Butter

1 tbsp Early Harvest Olive Oil

1 Medium Onion, finely chopped

1 Clove Garlic, Microplaned

150g Polenta

500ml Chicken or Veg Stock

200ml Milk

50g Parmesan, Grated

50g Cheddar, Grated

1/3 Jar Green Tapenade

Mayonnaise Ingredients:

5 Tbsp Mayonnaise

1 Tbsp Rose Harissa 

Squeeze of Lemon


  1. Melt the butter over a medium heat in a thick based pan. Add the olive oil, onion and garlic and cook until softened, around 8 mins. Add the polenta, stock and milk and whisk to remove any lumps. Bring to the boil and cook until very thick. Add the cheeses and Green Tapenade and whisk until combined.
  2. Line a high walled baking sheet with parchment and spread the mixture over ensuring it is still a few cm deep. Cover with cling film and cool entirely before putting in the fridge to set fully, at least an hour.
  3. Pre heat oven to 220 degrees. Remove the film and flip onto a board and remove the parchment. Cut into bitesize pieces and scatter on a parchment lined baking sheet, bake for 30 mins until golden. Meanwhile, combine the mayonnaise with the Rose Harissa and lemon Juice.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.