Chef Recipes

Sun-Dried Tomato Tapenade Served on Polenta Triangles

By Chef Karen Kleinknecht
Scottsdale Culinary Institute

24 Servings

Sun-Dried Tomato Tapenade:
12 ounces pitted Kalamata olives
9 sun-dried tomatoes
1 teaspoon thyme leaves
1 garlic clove, rough chopped
¼ cup rough chopped parsley leaves
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste

Polenta:
1 ¼ cups heavy whipping cream
1 ¼ cups water
¾ teaspoon salt
¾ cup cornmeal
¾ teaspoon hot pepper sauce

olive oil as needed

• For the tapenade, combine all the ingredients in a food processor. Using on/off turns, process until finely chopped.
• Transfer to a bowl and adjust seasoning if necessary. Set aside.
• For the polenta, combine the heavy cream, water and salt into a heavy bottom, medium size saucepan.
• Bring to a boil.
• Gradually whisk in the cornmeal.
• Reduce the heat to medium-low and with a spoon, stir until the polenta is thick and pulls away form the sides of the pot; about 10 minutes.
• Mix in the hot sauce and adjust the seasoning with salt and pepper.
• Line a 8” square baking dish with foil. Grease the foil.
• Pour the polenta into the baking dish. Chill until cold; about one hour.
• Cut the polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles.
• Heat 2 tablespoons of oil in a heavy nonstick skillet over high heat.
• Working in batches, add polenta triangles and sauté until golden. Add more oil if necessary.
• Transfer polenta to paper towels to drain.
• Divide the tapenade among the polenta triangles and arrange on a platter.
• Serve at room temperature.