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Quick & Easy: Polenta Wedges with Tomato Tapenade

Polenta Wedges with 
Tomato Tapenade

1 (16- to 18-oz.) tube prepared polenta, ends trimmed and cut into 12 slices

Canola or olive oil cooking spray

⅔ cup soft sun-dried tomatoes (see tip)

4 tsp. extra-virgin olive oil

1 tbsp. lightly packed flat-leaf parsley leaves

2 tsp. rinsed capers

1 small clove garlic, chopped

Pinch of freshly ground pepper

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 ¼ teaspoon of the tapenade.

Makes 48 appetizer pieces.

To make ahead: Cover and refrigerate the tapenade for up to 3 days.

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

— EatingWell via Tribune Content Agency


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