Polenta Squares with Sun-Dried Tomato and Walnut Tapenade

By • March 20, 2013 • 8 Comments

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Author Notes: This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade.Gena Hamshaw

Serves 22 (recipe can easily be halved)

Polenta Party Squares

  • 6 cups vegetable broth (low sodium if possible)
  • 2 cups polenta (yellow cornmeal)
  • 1 teaspoon sea salt
  • Black pepper, to taste
  • 1 1/2 teaspoon dried thyme
  • 1 batch sun-dried tomato and walnut tapenade
  1. Bring the polenta, salt, and broth to a boil over high heat. Reduce to a simmer. Using a long wooden spoon, continually stir the polenta until it has thickened (approximately 25-30 minutes). When the mixture is very thick and is pulling away from the sides of the pot, stir in the pepper and thyme.
  2. Oil a 15.25 x 10.25 baking sheet (or line with parchment paper). Spread the polenta mixture evenly over the sheet with an inverted knife. It should be about as thick as the edge of the pan itself. Allow it to cool, and then transfer to the fridge for a few hours.
  3. Preheat your broiler. Cut the polenta into squares (you should get about 22). Return them to a baking sheet and brush lightly with olive oil. Place under a broiler for 8 minutes, or until they're lightly toasted. You can alternately bake them at 375 for twenty-five minutes or so. Top each square with a tablespoon of tapenade, and serve.

Sun-dried Tomato and Walnut Tapenade

  • 3/4 cups sun-dried tomatoes (not oil soaked)
  • 2 cups water
  • 2/3 cups walnuts
  • 2 small cloves garlic
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • Black pepper, to taste
  • 1 tablespoon fresh rosemary
  • 1/3 cup extra virgin olive oil
  1. Boil the water and pour it over the tomatoes. Allow them to soften for 20 minutes. Discard most of the water (keep a half cup in case you need to thin the tapenade).
  2. Grind the walnuts in a food processor fitted with the S blade until they're finely ground. Add the tomatoes and garlic, and pulse to combine. Add the lemon, sea salt, pepper, and rosemary.
  3. Run the motor of the food processor and drizzle in the oil in a thin stream. If the mixture is still very thick, drizzle in some of the soak water from the tomatoes until it reaches the desired consistency. You're aiming for the consistency of regular tapenade, or a thick pesto.
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Comments (8) Questions (1)

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7 months ago cucina di mammina

we make grilled and and baked polenta whenever we have left overs from a meal or breakfast... love the mix of flavors in this topping and it's now been added to my food file.

Stringio

9 months ago Julie Ann Cook

Made this tonight....and it was perfect!!! Thanks for sharing.

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11 months ago Cyberbyrd

This did not work for me. I tried broiling for 8 minutes (too long). Then 4 minutes (too soft). Then I baked the rest for 25 minutes. Those were too soft as well. I expected them to hold their shape better. I don't think the physical results would have mattered much anyway, because the taste just wasn't there. I dumped polenta and will use the tapenade on a crisp of some sort (but probably won't make the tapenade again either. Very disappointing as they looked and sounded delicious.

Open-uri20130603-27915-11y0jki

over 1 year ago Daniella Price González

I have to ask, how thick in height should the polenta squares be? cm/inches
For the Tapenade, will using oil soaked sundered tomato change the tapenade texture for the worse?
Ta! =)

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7 months ago cucina di mammina

I agree! I make my own here at home or buy an organic brand such as the one you mention above.

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over 1 year ago TheBlissfulChef

This looks delicious!! Perfect party appetizer and great for kids too!

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over 1 year ago bugbitten

Thanks! It;s very cool.