Serve as a snack or with char-grilled steak or chicken.
Crunchy olive polenta fingers with garlic aïoli
- GARLIC AÏOLI
- 125ml (½ cup) good-quality mayonnaise
- 1 garlic clove, crushed
- 5ml (1 tsp) fresh lemon juice
- sea salt
- POLENTA FINGERS
- 750ml (3 cups) chicken stock
- 50g unsalted butter
- 170g (1 cup) instant polenta
- 65g (? cup) Kalamata olives, pitted and chopped
- 115g (? cup) instant polenta, extra, for dusting
- 80ml (? cup) fresh rosemary leaves
- sea salt
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.