Chilli & Olive Polenta

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Chilli & Olive Polenta

 

 

2 1/2 cups vegetable stock

1 cup polenta

1/2 cup green olives, pitted, chopped

2 small fresh red chillies, halved, deseeded, finely chopped

4 tsp olive oil

 

 

1. Line a round 20 cm (8 " ) (base measurement) cake pan with aluminium

foil.

 

2. Place the stock in a medium saucepan, cover and bring to the boil

over high heat. Gradually add the cornmeal in a thin steady stream,

using a wooden spoon to stir constantly.

 

3. Reduce heat to low and cook, stirring constantly, for 10 minutes or

until the polenta mixture thickens and starts to come away from the

sides of the pan. Stir in the olives and chillies.

 

4. Spoon the polenta mixture into the lined pan and use the back of a

spoon to smooth the surface. Set aside for 20 minutes to bring to room

temperature. Cover and place in the fridge for 1 hour or until set.

 

5. Turn the polenta out onto a chopping board and remove the foil. Cut

evenly into 8 wedges.

 

6. Heat oil in a medium non-stick frying pan over medium-high heat.

Cook polenta for 5 minutes each side or until golden. Serve immediately.

 

 

 

NOTE: Prepare the chilli & olive polenta to the end of step 4 up to 2

days ahead and keep, covered, in the fridge. Remove from the fridge 1

hour before serving and bring to room temperature. Continue from step

5 just before serving.

 

 

Serves 4.