| 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
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”