218 minutes
Delectable polenta squares topped with a flavorful sun-dried tomato and walnut tapenade, perfect for appetizers.
Fine-Grind Yellow Cornmeal
cups
teaspoons
teaspoons
Sun-dried Tomatoes, not oil-packed
0 oz
0 oz
Garlic Clove, small
each
tablespoons
Fresh Rosemary, chopped
tablespoons
cups
Boiling Water
cups
1. Cook the Polenta
In a deep saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal along with a teaspoon of salt. Lower the heat to a simmer and continue whisking until the mixture thickens to a creamy consistency, which should take about 30 minutes. Stirring constantly ensures the polenta is smooth and lump-free. You’ll know it’s ready when it starts pulling away from the sides of the pot.
2. Prepare and Cool the Polenta
Once thickened, transfer the polenta onto an oiled or parchment-lined baking sheet, spreading it evenly using an offset spatula. Allow the polenta to cool at room temperature before refrigerating it for a few hours until firm. This cooling period will make it easier to cut into squares later.
3. Make the Tapenade
While the polenta is cooling, soak the sun-dried tomatoes in boiling water for about 20 minutes to rehydrate them. Drain them well and combine them in a food processor with walnuts, garlic, lemon juice, rosemary, ½ teaspoon salt, a dash of pepper, and olive oil. Blend until the mixture is smooth but still has some texture. The robust flavor of this tapenade will complement the mild polenta perfectly.
4. Broil the Polenta
Once the polenta is firm, cut it into squares. Brush each square lightly with olive oil and place them under a broiler for about 8 minutes, or until they develop a golden, slightly crispy surface. This step adds a pleasant texture contrast to the creamy interior.
5. Assemble the Appetizers
To finish, top each polenta square with a spoonful of the sun-dried tomato and walnut tapenade. Serve these delightful bites as appetizers, and enjoy the harmonious blend of creamy polenta and zesty tapenade.
Starting with high-quality stone-ground cornmeal will yield a polenta with a superior texture and flavor. Look for brands that are known for their artisanal processes.
Give it ample time to cool and set. Ideally, refrigerate it for at least a couple of hours, or even overnight. This firmness is crucial for cutting clean squares that hold their shape during frying.
Heat your oil to about 375°F (190°C). This temperature ensures that the polenta squares brown and crisp up without absorbing too much oil.
When cooking the polenta, ensure you're using the right water-to-cornmeal ratio. Typically, a ratio of 4:1 water to cornmeal works well. Polenta can absorb a lot of water, so don't skimp or rush this step.
Finish the polenta with a good amount of butter and finely grated Parmesan or Pecorino Romano cheese. These additions not only add richness but also a depth of umami flavor.
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