Sun-dried tomato tapenade on polenta triangles

1 Servings

Ingredients

Quantity Ingredient
12 Black brine-cured olives; (such as Kalamata), pitted
9 Sun-dried tomatoes packed in oil; well-drained, coursely chopped
¼ cup Chopped fresh parsley
2 tablespoons Tomato paste
1 teaspoon Balsamic vinegar
1 teaspoon Chopped fresh thyme
1 small Garlic clove; minced
1¼ cup Whipping cream
1¼ cup Water
¾ teaspoon Salt
¾ cup Yellow cornmeal
¾ teaspoon Hot pepper sauce; (such as Tabasco)
4 tablespoons Olive oil
Chopped parsley

Directions

TAPENADE

POLENTA

Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes.

For Tapenade: Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.

For Polenta: 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. (Tapenade and polenta can be made 1 day ahead.

Cover separately and chill.)

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 sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.

Divide tapenade among triangles. Arrange on platter. Garnish with parsley.

Serve at room temperature.

Makes 24

Bon Appétit October 1995

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

Related recipes