Sun-Dried Tomato Tapenade on Polenta Triangles Recipe

Name: Sun-Dried Tomato Tapenade on Polenta Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 black brine-cured olives (such as Kalamata), pitted; 9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped; 1/4 cup chopped fresh parsley; 2 tablespoons tomato paste; 1 teaspoon balsamic vinegar; 1 teaspoon chopped fresh thyme; 1 small garlic clove, minced; 1 1/4 cups whipping cream; 1 1/4 cups water; 3/4 teaspoon salt; 3/4 cup yellow cornmeal; 3/4 teaspoon hot pepper sauce (such as Tabasco); 4 tablespoons olive oil; Chopped parsley

Servings: persons

12 black brine-cured olives (such as Kalamata), pitted
9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh thyme
1 small garlic clove, minced
1 1/4 cups whipping cream
1 1/4 cups water
3/4 teaspoon salt
3/4 cup yellow cornmeal
3/4 teaspoon hot pepper sauce (such as Tabasco)
4 tablespoons olive oil
Chopped parsley

1
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 whipping cream, water and salt in heavy medium saucepan.
6
Bring to boil.
7
Gradually whisk in cornmeal.
8
Reduce heat to medium-low and stir until polenta is thick, about 10 minutes.
9
Mix in hot sauce.
10
Season with pepper.
11
Pour into 8-inch square glass baking dish.
12
Chill until cold, about 1 hour.
13
(Tapenade and polenta can be made 1 day ahead.
14
Cover separately and chill.)
15
Cut polenta into 12 squares.
16
Cut each square in half diagonally, forming 24 triangles.
17
Heat 2 tablespoons oil in heavy large nonstick skillet over high heat.
18
Working in batches, add polenta triangles and saute until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch.
19
Transfer polenta to paper towels; drain.
20
Divide tapenade among triangles.
21
Arrange on platter.
22
Garnish with parsley.
23
Serve at room temperature.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 black brine-cured olives (such as Kalamata), pitted, 9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped, 1/4 cup chopped fresh parsley, 2 tablespoons tomato paste, and more.

Yes, Sun-Dried Tomato Tapenade on Polenta Triangles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Tapenade on Polenta Triangles

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