HERB AND FETA POLENTA TOPPED WITH SUN-DRIED TOMATO TAPENADE

HERB AND FETA POLENTA TOPPED WITH SUN-DRIED TOMATO TAPENADE image

Yield 16 polenta rounds

Number Of Ingredients 17

3 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, curshed
3 scallions, finely chopped
1/4 cup plus 2 tablespoons polenta or yellow cornmeal, about 2 oz.
4 oz. feta cheese, crumbled into small pieces
A small handful of dill, coarsely chopped
Sea salt and freshly ground black pepper
8 - 16 pitted black olives, sliced, to serve
TOMATO TAPENADE:
2 oz. sun-dried tomatoes, soaked overnight in warm water with 1 tablespoon vinegar
1/3 cup olive oil
1 tablespoon balsamic vinegar
1/2 red serrano chile, seeded
A small handful of basil leaves
A baking pan, 8-inches square, well greased
A cookie cutter, 2-inches diameter

Steps:

To make the tapenade, put the soaked tomatoes in a blender with the olive oil, balsamic vinegar, chile, and basil. Process until fairly smooth. To make the polenta, put the butter, oil, garlic, and scallions in a saucepan and cook for 10 minutes until the onions are translucent. Pour in 1 1/4 cups boiling water, then add the polenta in a steady stream, whisking all the time to stop lumps forming. Continue cooking according to the instructions on the polenta package. Stir in the feta and dill, add salt and pepper to taste, then pour into the prepared pan. Chill in the refrigerator overnight. Cut out 16 rounds with the cookie cutter. Top each round with a generous spoonful of tapenade and a few slices of black olives, then serve.