• The best polenta recipe on the Internet – fragrant olive and roseary polenta served with tomato, basil and sprout salad. Pairs well with Tokara Sauvignon Blanc. 

    Fragrant olive and roseary polenta served with tomato, basil and sprout salad

    Serves: 8
    Cooking Time: 20 mins



    • 40ml butter
    • 750ml chicken stock
    • 180g polenta
    • 70g pitted black olives, chopped
    • 20ml fresh rosemary, chopped
    • SALAD

    • red and yellow Rosa tomatoes, halved
    • 100g string beans, blanched
    • 40ml red and green fresh basil
    • 200g sprouts
    • 50ml olive oil
    • 20ml red wine vinegar
    • salt and freshly ground black pepper, to taste



    To make the polenta, melt the butter in a pot over a high heat, add the stock and bring to the boil. Reduce the heat and gradually add the polenta, stirring constantly until it thickens, about 2 minutes. Cover and cook for a further 5 minutes.


    Remove from the heat and stir in the olives and rosemary. Spoon the polenta mixture into a well-oiled dish and cool completely. Preheat the oven to 180°C.


    Turn the polenta out onto a working surface lightly dusted with raw polenta and cut into pieces. Place on a baking tray and bake until crispy, about 2 – 5 minutes.


    To serve, place the polenta on a serving dish with the tomatoes, beans, basil and sprouts. Drizzle with the olive oil and vinegar, and se