Sun-Dried Tomato Tapenade on Polenta Triangles

By pattie_d

Ingredients

• Tapenade:
• Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes.
• 12 black brine-cured olives (such as Kalamata), pitted
• 9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 teaspoon balsamic vinegar
• 1 teaspoon chopped fresh thyme
• 1 small garlic clove, minced
• Polenta
• 1 1/4 cups whipping cream
• 1 1/4 cups water
• 3/4 teaspoon salt
• 3/4 cup yellow cornmeal
• 3/4 teaspoon hot pepper sauce (such as Tabasco)
• 4 tablespoons olive oil
• Chopped parsley

Details

Servings 24
Adapted from epicurious.com

Preparation

Step 1

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 sautntil 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.