Name: Polenta Triangles for Hors D'oeuvres
Ingredients: 1 1/4 c Whipping cream; 1 1/4 c Water; 3/4 ts Salt; 2/3 c Yellow cornmeal; 3/4 ts Tabasco sauce; 4 tb Olive oil

The sovereignty of God is the one impregnable rock to which the suffering human heart must cling. The circumstances surrounding our lives are no accident; they may be the work of evil, but that evil is held firmly within the mighty hand of our sovereign God… All evil is subject to Him, and evil cannot touch His children unless He permits it. God is the Lord of human history and of the personal history of every member of His redeemed family.

Margaret Clarkson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers	24	Servings

INGREDIENTS

1 1/4	c	Whipping cream
1 1/4	c	Water
3/4	ts	Salt
2/3	c	Yellow cornmeal
3/4	ts	Tabasco sauce
4	tb	Olive oil

INSTRUCTIONS

Combine whipping 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 8-inch square glass baking dish. Chill until cold, about 1 hour.
Cut polenta into 12 squares. Cut each square in half diagonally, forming 24
triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high
heat. Working in batches, add polenta triangles and saute until golden,
adding remaining 2 tablespoons oil as necessary, about 2 minutes per side
for each batch. Transfer polenta to paper towels to drain.
Top triangles with tapenade of choice. Arrange on platter. Garnish with
chopped fresh parsley. Serve at room temperature.
Per serving: 77 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g
Carbohydrate; 17mg Cholesterol; 72mg Sodium
Posted to EAT-L Digest 10 Dec 96
Recipe by: Bon Appetit/October 1995
From:    "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Date:    Wed, 11 Dec 1996 12:32:30 -0500

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