Sun-dried Tomato Tapenade On Polenta Triangles
| 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 | T | Tomato paste |
| 1 | t | Balsamic vinegar |
| 1 | t | Chopped fresh thyme |
| 1 | Garlic clove, minced | |
| 1 1/4 | c | Whipping cream |
| 1 1/4 | c | Water |
| 3/4 | t | Salt |
| 3/4 | c | Yellow cornmeal |
| 3/4 | t | Hot pepper sauce, such as |
| Tabasco | ||
| 4 | T | Olive oil |
| Chopped parsley |
INSTRUCTIONS
1998 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 <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 1759
Calories From Fat: 1305
Total Fat: 148.1g
Cholesterol: 204.6mg
Sodium: 3371.8mg
Potassium: 1760.8mg
Carbohydrates: 100g
Fiber: 18.2g
Sugar: 9.8g
Protein: 22.5g