Sun-Dried Tomato Tapenade On Polenta Triangles

Course : Appetizers
Serves: 24
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12 large black brine-cured olives -- (like kalamata) pitted
9 medium sun-dried tomatoes packed in oil -- coarsley chopped well-drained
1/4 cup chopped fesh parsley
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh thyme
1 small garlic clove -- minced
1 1/4 cups whipping cream
1 1/4 cups water
3/4 teaspoon salt
2/3 cup yellow cornmeal
3/4 teaspoon hot pepper sauce -- (tabasco)
4 tablespoons olive oil
2 bunches chopped fresh parsley

Preparation / Directions:

For tapenade: Combine all ingredients in processor. Using off/on turns, process until finely chopped. Transfer to a small bowl. Season with salt and pepper. For polenta: Combine cream, water and salt in heavy medium saucepan. Bbring 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 an 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 olive oil in a heavy large non-stick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 T. oil as necessary, about 2 minutes per side per batch. Transfer polenta to paper towels, drain. Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.

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