Sun-dried Tomato Tapenade On Polenta Triangles
Sun-dried Tomato Tapenade On Polenta Triangles - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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
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© Jim Catanich
"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj
"Someone who made this recipe definitely knows a thing or two about good pizza! I've come across so many recipes that say they are pizza sauce when it's really some variant of marinara that you would put on pasta...they are not the same. This sauce is thick, robust, and full of flavor and based on the pizza I've had in New York, it is the real deal! My go to recipe from now on!" - dan w.
"NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used ... " - lennie
"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.
"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21
"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa