Ingredients

• 12 black brine-cured olives (such as Kalamata), pitted
• 9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 teaspoon balsamic vinegar
• 1 teaspoon chopped fresh thyme
• 1 small garlic clove, minced
• 1 1/4 cups whipping cream
• 1 1/4 cups water
• 3/4 teaspoon salt
• 3/4 cup yellow cornmeal
• 3/4 teaspoon hot pepper sauce (such as Tabasco)
• 4 tablespoons olive oil
• Chopped parsley

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Instructions

1. Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
2. 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.
3. 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.)
4. 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.
5. Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.