Sun-dried Tomato Tapenade On Polenta Triangles

* Exported from MasterCook *

Sun-dried Tomato Tapenade On Polenta Triangles

Recipe By : Bon Appetit 10/95
Serving Size : 8 Preparation Time :0:10
Categories : Appetizers Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tapenade:
12 black brine-cured olives (like Kalamata) -- pitted
9 sun-dried tomatoes packed in oil -- well-drained,
-- coarsley chopped
1/4 c chopped fesh parsley
2 Tbsp tomato paste
1 tsp balsamic vinegar
1 tsp chopped fresh thyme
1 small garlic clove -- minced

Polenta:
1 1/4 c whipping cream
1 1/4 c water
3/4 tsp salt
2/3 c yellow cornmeal
3/4 tsp hot pepper sauce -- (Tabasco)

4 Tbsp olive oil
chopped fresh parsley

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 & 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.

Yield: 24


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