Ingredients:
1 tube prepared polenta, ends trimmed and cut into 12 slices
2/3 cups soft sun-dried tomatoes
1 tbsps lightly packed flat-leaf parsley leaves
4 tsps extra-virgin olive oil
2 tsps rinsed capers
1 small clove garlic, chopped
1 pinchs freshly ground pepper
Canola or olive oil cooking spray
How To Make:
1. Preheat broiler. Coat a baking sheet with cooking spray.
2. 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.
3. Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic, and pepper in a food processor, scraping down the sides as needed, until coarsely chopped.
4. Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 tsp of the tapenade.
[Source: Delish]
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