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photo Polenta Squares with Sun Dried Tomato Walnut Tapenade Recipe | Say Mmm

Polenta Squares with Sun Dried Tomato Walnut Tapenade

This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade.
22 Servings - food52.com
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Servings:22  | Calories:100 | Total Fat:7g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 9g
3 %
Fiber 1g
4 %
Sugars 2g
---
Cholesterol 1mg
0 %
Sodium 523mg
22 %
Protein 2g
5 %
Calories:
40% Vegetable broth
27% Extra virgin olive oil
24% Walnuts
7% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Polenta

Ingredients

6 cups vegetable broth (low sodium if possible)
2 cups polenta (yellow cornmeal)
1 teaspoon sea salt
Black pepper, to taste
1 1/2 teaspoon dried thyme
1 batch sun-dried tomato and walnut tapenade
3/4 cups sun-dried tomatoes (not oil soaked)
2 cups water
2/3 cups 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

 Directions : View recipe directions on food52.com
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