Polenta:
1 1/4 c whipping cream
1 1/4 c water
3/4 tsp salt
2/3 c yellow cornmeal
3/4 tsp hot pepper sauce -- (Tabasco)
4 Tbsp olive oil
chopped fresh parsley
For tapenade: Combine all ingredients in processor. Using off/on turns,
process until finely chopped. Transfer to a small bowl. Season with salt
and pepper.
For polenta: Combine cream, water and salt in heavy medium saucepan.
Bbring to boil. Gradually whisk in cornmeal.
Reduce heat to medium-low and stir until polenta is thick, about 10
minutes. Mix in hot sauce. Season with pepper. Pour into an 8-inch
square glass baking dish. Chill until cold, about 1 hour.
(Tapenade and polenta can be made 1 day ahead. Cover separately & chill).
Cut polenta into 12 squares. Cut each square in half diagonally, forming
24 triangles. Heat 2 tablespoons olive oil in a heavy large non-stick
skillet over high heat. Working in batches, add polenta triangles and
saute until golden, adding remaining 2 T. oil as necessary, about 2
minutes per side per batch. Transfer polenta to paper towels, drain.
Divide tapenade among triangles. Arrange on platter. Garnish with parsley.
Serve at room temperature.
