Polenta Squares
- 12
Ingredients:
8 cups water
2 cups polenta
1 teaspoon sea salt Black pepper, to taste 2 tablespoons butter
1 cup parmesan cheese
Sun-dried Tomato and Walnut Tapenade
3/4 cup sun-dried tomatoes (not oil soaked) 2 cups water
2/3 cup 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
Instructions:
Bring the water, salt, and butter to a boil over high heat. Whisk in the polenta, adding it in a steady stream while stirring constantly. Reduce to a simmer. Cook
at a simmer until thick and tender, 30-40 minutes. mixture is very thick and is pulling away from the sides of the pot, stir in the parmesan and season to taste with salt.
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.
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.
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.
For the tapenade
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).
Grind the walnuts in a food processor until they’re finely chopped. Add the tomatoes and garlic, and pulse to combine. Add the lemon, sea salt, pepper, and rosemary.
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.