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20 minute dinner recipes

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Polenta Wedges with Tomato Tapenade

http://www.eatingwell.com/recipes/polenta_wedges_tomato_tapenade.html

From EatingWell:  November/December 2010

Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.

48 pieces | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Preheat broiler. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade.

Nutrition

Per piece : 15 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 68 mg Sodium; 61 mg Potassium

0 Carbohydrate Serving

Exchanges: free food

Tips & Notes