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