Polenta Wedges with Tomato Tapenade
1 (16- to 18-oz.) tube prepared polenta, ends trimmed and cut into 12 slices
Canola or olive oil cooking spray
⅔ cup soft sun-dried tomatoes (see tip)
4 tsp. extra-virgin olive oil
1 tbsp. lightly packed flat-leaf parsley leaves
2 tsp. rinsed capers
1 small clove garlic, chopped
Pinch of freshly ground pepper
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 ¼ teaspoon of the tapenade.
Makes 48 appetizer pieces.
To make ahead: Cover and refrigerate the tapenade for up to 3 days.
Tip: Look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry, soak in boiling water for about 20 minutes, then drain and chop them.
— EatingWell via Tribune Content Agency
