Tapenade:

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

From: Bon Appetit 10/95
Posted By: "Shari L. Clayton"
Post Date: Thu, 14 Mar 96