Polenta triangles for hors d'oeuvres

24 Servings

Ingredients

Quantity Ingredient
1¼ cup Whipping cream
1¼ cup Water
¾ teaspoon Salt
⅔ cup Yellow cornmeal
¾ teaspoon Tabasco sauce
4 tablespoons Olive oil

Directions

Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper.

Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour.

Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels to drain.

Top triangles with tapenade of choice. Arrange on platter. Garnish with chopped fresh parsley. Serve at room temperature.

Per serving: 77 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g Carbohydrate; 17mg Cholesterol; 72mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Bon Appetit/October 1995 From: "McNamara, Kelly" <kmcnamara@...> Date: Wed, 11 Dec 1996 12:32:30 -0500

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