If you make the pieces small (as in the recipe), it goes a long way at a party. If you have just a few people to feed, I love this preparation as a dinner appetizer, a side dish with fish or chicken, or a vegetarian main course.
Recipe: Crispy Polenta with Tomato Tapenade
(Makes 48 bite-size pieces)
Ingredients
1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
Canola or olive oil cooking spray
2/3 cup soft sun-dried tomatoes (see Tip)
4 teaspoons extra-virgin olive oil
1 tablespoon lightly packed flat-leaf parsley leaves
2 teaspoons rinsed capers
1 small clove garlic, chopped
Pinch of freshly ground pepper
Instructions
Preheat broiler. Coat a baking sheet with cooking spray.
Place polenta slices on the prepared baking sheet and coat with cooking spray. Broil in upper third of oven until starting to brown, 8 to 12 minutes. Turn and broil until lightly browned, 3 to 5 minutes more.
Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor (a mini food processor works well), scraping down the sides as needed, until coarsely chopped.
Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade.
1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
Canola or olive oil cooking spray
2/3 cup soft sun-dried tomatoes (see Tip)
4 teaspoons extra-virgin olive oil
1 tablespoon lightly packed flat-leaf parsley leaves
2 teaspoons rinsed capers
1 small clove garlic, chopped
Pinch of freshly ground pepper
Instructions
Preheat broiler. Coat a baking sheet with cooking spray.
Place polenta slices on the prepared baking sheet and coat with cooking spray. Broil in upper third of oven until starting to brown, 8 to 12 minutes. Turn and broil until lightly browned, 3 to 5 minutes more.
Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor (a mini food processor works well), scraping down the sides as needed, until coarsely chopped.
Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade.
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