Sun-Dried Tomato Tapenade On Polenta Triangles
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
40
Spice
63
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.25 cups
Water2 tbsps
Tomato Paste1 tsp
Balsamic Vinegar1 tsp
Thyme (chopped fresh)1 small
Garlic (clove, minced)1.25 cups
Whipping Cream3 tsp
Salt3 cup
Yellow Cornmeal4 tbsps
Olive OilDirections:
1
For Tapenade: Combine all ingredients in processor
2
Using on/of turns, process until finely chopped
3
Transfer to small bowl
4
Season with salt and pepper
5
Combine all ingredients in processor
6
Using on/of turns, process until finely chopped
7
Transfer to small bowl
8
Season with salt and pepper
9
For Polenta: Combine whipping cream, water and salt in heavy medium saucepan
10
Bring to boil
11
Gradually whisk in cornmeal
12
Reduce heat to medium-low and stir until polenta is thick, about 10 minutes
13
Mix in hot sauce
14
Season with pepper
15
Pour into 8-inch square glass baking dish
16
Chill until cold, about 1 hour
17
(Tapenade and polenta can be made 1 day ahead
18
Cover separately and chill
19
) Cut polenta into 12 squares
20
Cut each square in half diagonally, forming 24 triangles
21
Heat 2 tablespoons oil in heavy large nonstick skillet over high heat
22
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
23
Transfer polenta to paper towels; drain
24
Divide tapenade among triangles
25
Arrange on platter
26
Garnish with parsley
27
Serve at room temperature
28
Combine whipping cream, water and salt in heavy medium saucepan
29
Bring to boil
30
Gradually whisk in cornmeal
31
Reduce heat to medium-low and stir until polenta is thick, about 10 minutes
32
Mix in hot sauce
33
Season with pepper
34
Pour into 8-inch square glass baking dish
35
Chill until cold, about 1 hour
36
(Tapenade and polenta can be made 1 day ahead
37
Cover separately and chill
38
) Cut polenta into 12 squares
39
Cut each square in half diagonally, forming 24 triangles
40
Heat 2 tablespoons oil in heavy large nonstick skillet over high heat
41
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
42
Transfer polenta to paper towels; drain
43
Divide tapenade among triangles
44
Arrange on platter
45
Garnish with parsley
46
Serve at room temperature