Ingredients
- 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
- Canola or olive oil cooking spray
- 2/3 cup soft sun-dried tomatoes (see Tip)
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon lightly packed flat-leaf parsley leaves
- 2 teaspoons rinsed capers
- 1 small clove garlic, chopped
- Pinch of freshly ground pepper
Description
Polenta Wedges With Tomato Tapenade - The Huffington Post
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