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 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.

Description

Polenta Wedges With Tomato Tapenade, Recipe

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