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| 12 | Black brine-cured olives; (such as Kalamata), pitted |
| 9 | Sun-dried tomatoes packed in oil; well-drained, coursely chopped |
| 1/4 Tasse | parsley fresh, chopped |
| 2 Esslöffel | tomato paste |
| 1 Teelöffel | balsamic vinegar |
| 1 Teelöffel | thyme fresh, chopped |
| 1 klein | cloves garlic minced |
| 1 1/4 Tasse | whipping cream |
| 1 1/4 Tasse | water |
| 3/4 Teelöffel | salt |
| 3/4 Tasse | yellow cornmeal |
| 3/4 Teelöffel | Hot pepper sauce; (such as Tabasco) |
| 4 Esslöffel | olive oil |
| | parsley chopped |
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Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes.
For Tapenade: Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
For Polenta: Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
Makes 24
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