Sun-Dried Tomato Tapenade on Polenta Triangles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24
- 3/4 teaspoon salt
- 4 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups water
- 1/4 cup chopped fresh parsley
- 1 teaspoon balsamic vinegar
- 3/4 cup yellow cornmeal
- chopped parsley
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon hot pepper sauce (such as tabasco)
- 1 1/4 cups whipping cream
- 1 small garlic clove, minced
- Carbohydrate 5 g(2%)
- Cholesterol 14 mg(5%)
- Fat 6 g(10%)
- Fiber 0 g(2%)
- Protein 1 g(2%)
- Saturated Fat 3 g(14%)
- Sodium 86 mg(4%)
- Calories 80
PreparationFor 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.
PreparationFor 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.
