Polenta Crostini with Tapenade

Here is another appetizer that I made for my jewelry party. This one also inspired by Sara Moulton, but I used my own tapenade recipe.

What You'll Need:
1 log of cooked plain polenta (I have seen this at Sweetbay Supermarket in both the pasta and produce sections. I don't remember seeing it at Publix, but some may carry it.)
a batch of tapenade

How to Make it:
Preheat the oven to 250 degrees. Lightly oil a rimmed baking sheet. Tirm off and discard the crinkled ends of the polenta log; cut the remaining polenta crosswise into 16 slices. Heat 1 Tbsp olive oil or butter in a large nonstick skillet over medium heat until hot. Add as many polenta slices as will fit in one layer and saute, turning once, for about 5 minutes per side, or until crisp and browned. Remove the polenta slices to the baking sheet and keep them warm in the oven. Repeat, adding another tablespoon olive oil or butter as needed, until all the slices have been browned.

Meanwhile make the tapenade, but it is much easier to make this in advanced.

To serve, divide the tapenade among the polenta rounds.

Sorry I don't have a picture of the finished product, but there was so much going on and my guests were arriving that I totally forgot to take a pic.