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Polenta Wedges with Tomato Tapenade
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  • total
  • prep
15 calories/serving

Provided By:
EatingWell

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    • Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.

    Ingredients

    Serves:

    Directions

    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 (a mini food processor works well), 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 teaspoon of the tapenade.

    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.

    To Make Ahead: Cover and refrigerate the tapenade for up to 3 days.

    Nutrition Facts

    Per Single Serving / Serves 48 Total
    Calories 15Sodium 68mg3%
    Total Carbohydrates 2gm1%

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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