*  Exported from  MasterCook  *

              Sun-dried Tomato Tapenade On Polenta Triangles

Recipe By     : Bon Appetit, Oct 1995
Serving Size  : 24   Preparation Time :0:10
Categories    : Appetizers                       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Tapenade:
  12                    Black brine-cured olives
                        - (like Kalamata) -- pitted
   9                    Sun-dried tomatoes --
                        - packed in oil, well-drained,
                        - coarsley chopped
     1/4  c             Fresh parsley -- chopped
   2      tb            Tomato paste
   1      ts            Balsamic vinegar
   1      ts            Fresh thyme -- chopped
   1      cl            Garlic -- minced
                        Polenta:
   1 1/4  c             Shipping cream
   1 1/4  c             Water
     3/4  ts            Salt
     2/3  c             Yellow corn meal
     3/4  ts            Tabasco
   4      tb            Olive oil
                        Fresh parsley -- chopped

Tapenade:

Combine all ingredients in processor. Using off/on turns, process
until finely chopped. Transfer to a small bowl. Season with salt and
pepper.

Polenta:

Combine cream, water and salt in heavy medium saucepan. Bring to
boil. Gradually whisk in corn meal.

Reduce heat to medium-low and stir until polenta is thick, about
10 minutes. Mix in hot sauce. Season with pepper. Pour into an 8"
square glass baking dish. Chill until cold, about 1 hour.

Tapenade and polenta can be made 1 day ahead. Cover separately &
chill.

Cut polenta into 12 squares. Cut each square in half diagonally,
forming 24 triangles. Heat 2 tb olive oil in a heavy large non-stick
skillet over high heat. Working in batches, add polenta triangles and
saute until golden, adding remaining 2 tb oil as necessary, about
2 minutes per side per batch. Transfer polenta to paper towels,
drain. Divide tapenade among triangles. Arrange on platter. Garnish
with parsley. Serve at room temperature.

Yield: 24 Servings


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