Crunchy olive polenta fingers with garlic aïoli

May 4, 2011 (Last Updated: January 11, 2019)

Serve as a snack or with char-grilled steak or chicken.

Crunchy olive polenta fingers with garlic aïoli

Serves: 6
Cooking Time: 50 mins plus extra for cooling

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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

4

Preheat the oven to 200°C.

5

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

6

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

7

Sprinkle with salt and serve with the garlic aïoli.

 

 

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