Polenta Wedges with Tomato Tapenade

Name: Polenta Wedges with Tomato Tapenade
Yield: 48
Ingredients: 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; Tip: : For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.

Polenta Wedges with Tomato Tapenade was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Polenta-Wedges-with-Tomato-Tapenade-recipe-12589.aspx" target="_blank">www.cooking.com.</a>

"Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer. Make Ahead Tip: Cover and refrigerate the tapenade for up to 3 days...."

INGREDIENTS

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1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices

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Canola or olive oil cooking spray

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2/3 cup soft sun-dried tomatoes (see Tip)

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4 teaspoons extra-virgin olive oil

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1 tablespoon lightly packed flat-leaf parsley leaves

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2 teaspoons rinsed capers

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1 small clove garlic, chopped

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Pinch of freshly ground pepper

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Tip: : For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.

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