*  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


                   - - - - - - - - - - - - - - - - - -