Sun-dried Tomato Tapenade On Polenta Triangles

Sun-dried Tomato Tapenade On Polenta Triangles

Tapenade:
• 12 black brine-cured olives (like Kalamata) -- pitted
• 9 sun-dried tomatoes packed in oil -- well-drained, -- coarsely chopped
• 1/4 c chopped fresh 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. 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 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