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
"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.
"This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish." - heather
"Wow, way too many ingredients for something so simple" - kim t.
"A classic Italian dish prepared with tomato sauce and mozzarella, with a few additions by Chef..." - tammy schill
"This is my first pizza sauce yet takes like a long held family secret! Truly pizzaisque!" - carla a.
"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.