Best Herb And Feta Polenta Topped With Sun Dried Tomato Tapenade Recipes

Sun-Dried Tomato Tapenade on Polenta Triangles image

Yield Makes 24

Number Of Ingredients 16

Tapenade
12 black brine-cured olives (such as Kalamata), pitted
9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh thyme
1 small garlic clove, minced
Polenta
1 1/4 cups whipping cream
1 1/4 cups water
3/4 teaspoon salt
3/4 cup yellow cornmeal
3/4 teaspoon hot pepper sauce (such as Tabasco)
4 tablespoons olive oil
Chopped parsley

Steps:

For Tapenade:
Combine all ingredients in processor. Using on/of 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 oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté 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.

Herb and Tomato Polenta image

Provided by Katie Lee Biegel

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon olive oil, plus more for drizzling
1 pint grape tomatoes
1 clove garlic, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 tablespoons unsalted butter
Cooked Polenta, recipe follows
1/4 to 1/2 cup milk, as needed
Zest of 1 lemon
4 to 6 leaves fresh basil, torn
Pinch of baking soda
Kosher salt
1 1/2 cups medium-grind stone-ground cornmeal

Steps:

Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.