| 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 <sandysno@pctech.net> on Feb 24, 1998
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