Polenta Wedges with Tomato Tapenade
From EatingWell: November/December 2010
Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.
- 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
- Canola or olive oil cooking spray
- 2/3 cup soft sun-dried tomatoes (see Tip)
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon lightly packed flat-leaf parsley leaves
- 2 teaspoons rinsed capers
- 1 small clove garlic, chopped
- Pinch of freshly ground pepper
- Preheat broiler. Coat a baking sheet with cooking spray.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the tapenade for up to 3 days.
- Tip: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.
Per piece: 15 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 68 mg sodium; 61 mg potassium.
Carbohydrate Servings: 0
Exchanges: free food
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 30 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- November/December 2010