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