Herb And Feta Polenta Topped With Sun Dried Tomato Tapenade Recipes
HERB AND FETA POLENTA TOPPED WITH SUN-DRIED TOMATO TAPENADE
Steps:
- To make the tapenade, put the soaked tomatoes in a blender with the olive oil, balsamic vinegar, chile, and basil. Process until fairly smooth. To make the polenta, put the butter, oil, garlic, and scallions in a saucepan and cook for 10 minutes until the onions are translucent. Pour in 1 1/4 cups boiling water, then add the polenta in a steady stream, whisking all the time to stop lumps forming. Continue cooking according to the instructions on the polenta package. Stir in the feta and dill, add salt and pepper to taste, then pour into the prepared pan. Chill in the refrigerator overnight. Cut out 16 rounds with the cookie cutter. Top each round with a generous spoonful of tapenade and a few slices of black olives, then serve.
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- 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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