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Sun-dried Tomato Tapenade On Polenta Triangles
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    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

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

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