Prepare polenta according to package directions, spread 1⁄2 inch thick into prepared cookie sheets and refrigerate 4 hours or overnight until firm.
Cut polenta into 3” squares and then cut each square diagonally into triangles. (You can also use prepared polenta that is available in most supermarkets and slice 1⁄2 inch rounds.)
Brush each side of the polenta triangle with Brentwood Olive Oil Empire Ranch Olive Oil and grill over medium coals.
In a sauté pan, heat Olive Oil, add pine nuts, chopped sun-dried tomatoes and halved kalamata olives. Heat through. Spoon this mixture over grilled polenta, and drizzle with Brentwood Olive Oil Gourmet Dipping Blend.
