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Sun-dried Tomato Tapenade On Polenta Triangles

A home-style Sun-dried Tomato Tapenade On Polenta Triangles made with Tapenade, Black Brine Cured Olives, Sun Dried Tomatoes Packed In Oil, Fesh Parsley, and Tomato Paste. About 10 min from start to finish for 8. Keep it handy for the next time you cook it.

Ingredientes

• Tapenade
• 12
• 9
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 1
• Polenta
• 1 1/4 cup
• 1 1/4 cup
• 3/4 tsp
• 2/3 cup
• 3/4 tsp
• 4 tbsp
• Fresh Parsley

Preparación (vista previa)

1. 1

   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.

2. 2

   For polenta: Combine cream, water and salt in heavy medium saucepan.

3. 3

   Bbring to boil. Gradually whisk in cornmeal.

4. 4

   Reduce heat to medium-low and stir until polenta is thick, about 10 minutes.

5. 5

   Mix in hot sauce.

6. 6

   Season with pepper.

7. 7

   Pour into an 8-inch square glass baking dish.

8. 8

   Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead.

9. 9

   Cover separately & chill).

10. 10

    Cut polenta into 12 squares.

11. 11

    Cut each square in half diagonally, forming 24 triangles.

12. 12

    Heat 2 tablespoons olive oil in a heavy large non-stick skillet over high heat.

13. 13

    Working in batches, add polenta triangles and saute until golden, adding remaining 2 T. oil as necessary, about 2 minutes per side per batch.

14. 14

    Transfer polenta to paper towels, drain.

15. 15

    Divide tapenade among triangles. Arrange on platter. Garnish with parsley.

16. 16

    Serve at room temperature.