| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 12 | Black brine-cured olives; (such as Kalamata), pitted | |
| 9 | Sun-dried tomatoes packed in oil; well-drained, coursely chopped | |
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Tomato paste |
| 1 | ts | Balsamic vinegar |
| 1 | ts | Chopped fresh thyme |
| 1 | sm | Garlic clove; minced |
| 1 1/4 | c | Whipping cream |
| 1 1/4 | c | Water |
| 3/4 | ts | Salt |
| 3/4 | c | Yellow cornmeal |
| 3/4 | ts | Hot pepper sauce; (such as Tabasco) |
| 4 | tb | Olive oil |
| Chopped parsley |
INSTRUCTIONS
TAPENADE POLENTA Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes. For Tapenade: Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper. For Polenta: 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. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.) 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 sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain. Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature. Makes 24 Bon Appétit October 1995 Posted to recipelu-digest by Sandy <[email protected]> on Feb 24, 1998
A Message from our Provider:
“There’s hope. There’s God.”