Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TAPENADE***
  12                    black brine-cured olives -- (like kalamata)
                        -- pitted
   9                    sun-dried tomatoes packed in oil -- coarsley chopped
                        -- well-drained
     1/4  cup           chopped fesh parsley
   2      tablespoons   tomato paste
   1      teaspoon      balsamic vinegar
   1      teaspoon      chopped fresh thyme
   1      small         garlic clove -- minced
                        ***POLENTA***
   1 1/4  cups          whipping cream
   1 1/4  cups          water
     3/4  teaspoon      salt
     2/3  cup           yellow cornmeal
     3/4  teaspoon      hot pepper sauce -- (tabasco)
   4      tablespoons   olive oil
                        chopped fresh parsley

Preparation:

For tapenade: Combine all ingredients in processor. Using off/on turns, process until finely chopped. Transfer to a small bowl. Season with salt and pepper. For polenta: Combine cream, water and salt in heavy medium saucepan. Bbring 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 an 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 olive oil in a heavy large non-stick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 T. oil as necessary, about 2 minutes per side per batch. Transfer polenta to paper towels, drain. Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.