Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.Ingredients
Total Time: 30 minutes
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
Cover and refrigerate the tapenade for up to 3 days.
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.
- Per piece
- 15 Calories
- 2g Carbohydrates
- 0g Fat
- 0g Saturated Fat
- 0g Monounsaturated Fat
- 0g Protein
- 0mg Cholesterol
- 0g Dietary Fiber
- 61mg Potassium
- 68mg Sodium
- 0g Added Sugars
- free food Exchanges
- 0 Carbohydrate Servings