1 16- to 18-ounce tube
prepareed polenta, ends trimmed and cut into 12 slices
sun-dried tomatoes, soft
extra-virgin olive oil
flat-leaf parsley leaves, lightly packed
clove garlic, chopped
ground pepper, fresh
canola or olive oil cooking spray
- 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.
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