For the Tapenade (Olive Paste)
12 black olives without pits
9 sun-dried tomatoes in olive oil, chopped
1/4 cup of chopped fresh parsley
2 tablespoons tomato paste extract
1 tablespoon balsamic vinegar or wine vinegar
1 tablespoon chopped fresh thyme or oregano
1 minced garlic clove
Salt to taste
For the Polenta
1 1/4 cups milk
2 tablespoons butter
1 1/4 cups water
2/3 cup pre-cooked cornmeal
1/2 tablespoon hot pepper sauce
4 tablespoons olive oil
Chopped fresh parsley
Salt to taste
For the Tapenade (Olive Paste)
12 black olives without pits
9 sun-dried tomatoes in olive oil, chopped
1/4 cup of chopped fresh parsley
2 tablespoons tomato paste extract
1 tablespoon balsamic vinegar or wine vinegar
1 tablespoon chopped fresh thyme or oregano
1 minced garlic clove
Salt to taste
For the Polenta
1 1/4 cups milk
2 tablespoons butter
1 1/4 cups water
2/3 cup pre-cooked cornmeal
1/2 tablespoon hot pepper sauce
4 tablespoons olive oil
Chopped fresh parsley
Salt to taste
Combine all the ingredients for the tapenade in a processor
Transfer to a small bowl and season. Reserve
Make the polenta: combine milk, butter, water, and salt
Add cornmeal to a pot, add the previous mixture and simmer over low heat for 10 minutes, stirring until the polenta is cooked and thick
Season with salt and hot pepper sauce
Spread the polenta in a refractory mold of 20 x 20 cm and let it cool in the refrigerator for 1 hour
Cut the polenta into 12 squares and cut each one diagonally to form 24 triangles
In an anti-stick skillet, over high heat, add 2 tablespoons of olive oil and fry the triangles of polenta until golden on both sides
Add remaining olive oil as needed
Drain the polenta on absorbent paper
Divide the olive paste among the triangles of polenta, arrange in a dish and garnish with parsley
Yield: 24 units
59 calories per unit.
