Polenta Squares With Sun-Dried Tomato And Walnut Tapenade

By Food52
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6 cups vegetable broth (low sodium if possible)

2 cups polenta (yellow cornmeal)

1 teaspoon sea salt

Black pepper, to taste

1 1/2 teaspoon dried thyme

1 batch sun-dried tomato and walnut tapenade

3/4 cups sun-dried tomatoes (not oil soaked)

2 cups water

2/3 cups walnuts

2 small cloves garlic

2 tablespoons lemon juice

1/2 teaspoon sea salt

1 tablespoon fresh rosemary

1/3 cup extra virgin olive oil

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