Sun-Dried Tomato Tapenade on Polenta Triangles

 6  Servings


4	tablespoons olive oil

	TAPENADE

12	Kalamata olives, pitted
9	sun-dried tomatoes, packed in oil, drained, coarsely chopped
1/4	cup parsley, chopped
2	tablespoons tomato paste
1	teaspoon balsamic vinegar
1	teaspoon fresh thyme, chopped
1	small garlic clove, minced

	POLENTA

1 1/4	cups whipping cream
1 1/4	cups water
3/4	teaspoon salt
2/3	cup polenta
3/4	teaspoon Tabasco pepper sauce


     FOR TAPENADE: Combine all ingredients in processor. Using on/off turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.     FOR POLENTA: Combine whipping cream, water and salt in heavy medium saucepan. Bring 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 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)     Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons olive oil in a heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.     Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.

