Crunchy olive polenta fingers with garlic aïoli

To make the garlic aïoli, place the mayonnaise, garlic, lemon juice and salt in a small bowl and stir to combine. Set aside until needed.

For the polenta fingers, place the stock and butter in a medium saucepan over high heat and bring to the boil. Reduce the heat to medium and gradually add the polenta. Cook, stirring continuously until thickened, about 2 minutes. Remove from the heat and stir in the olives.

Spoon the mixture into a well-greased 1,5-litre-capacity (about 27,5cm x 16cm) rectangular ceramic dish and allow to cool completely.

Preheat the oven to 200°C.

Turn the polenta rectangle out onto a flat surface lightly dusted with the extra polenta and cut into pieces.

Place the polenta fingers on a lightly greased baking tray. Sprinkle the rosemary on top and bake until crunchy, about 25 minutes.

Sprinkle with salt and serve with the garlic aïoli.