Polenta Squares with Olive Basil Tapenade
Makes 4-6 servings as an appetizer
5 cups water
½ teaspoon salt
1 cup polenta
¼ cup finely grated parmesan cheese
1. Bring water and salt to a boil. Slowly whisk in polenta. Cook polenta over medium heat, stirring frequently, for about 50 minutes. Polenta is done when it pulls away from the sides of the pot when stirred. Stir in parmesan cheese.
2. Transfer cooked polenta to a parchment-lined 12 x 9 inch glass baking dish. Cool polenta in fridge until firm. When polenta is cool and firm, slice into 1 ½ x 1 ½ inch squares.
3. Heat 1 tablespoon olive oil in a large skillet and crisp polenta on both sides.
4. Top polenta squares with 1 tablespoon tapenade.
Olive Basil Tapenade
½ cup pitted Kalamata olives
½ cup pitted green olives
1 cup tightly packed basil leaves
¼ cup tightly packed parsley leaves
¼ teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon lemon juice
2 teaspoons white wine vinegar
3 tablespoons olive oil
1.Combine all ingredients in the bowl of a food processor. Pulse until all herbs and olives are finely chopped, but not completely pureed, scraping down the sides of the bowl a few times. Adjust seasoning to taste.