*  Exported from  MasterCook  *
 
               Sun-dried Tomato Tapenade On Polenta Triangles
 
 Recipe By     :  Bon Appetit 10/95
 Serving Size  : 8    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             chopped fesh parsley
    2      Tbsp          tomato paste
    1      tsp           balsamic vinegar
    1      tsp           chopped fresh thyme
    1      small         garlic clove -- minced
 
  Polenta:
    1 1/4  c             whipping cream
    1 1/4  c             water
      3/4  tsp           salt
      2/3  c             yellow cornmeal
      3/4  tsp           hot pepper sauce -- (Tabasco)
 
    4      Tbsp          olive oil
  chopped fresh parsley
 
 For tapenade:  Combine all ingredients in processor.  Using off/on turns, 
 process until finely chopped.  Transfer to a small bowl.  Season with salt 
 and pepper.
 
 For polenta:  Combine cream, water and salt in heavy medium saucepan. 
 Bbring 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 an 8-inch 
 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 tablespoons 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 T. 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
 
 
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