Olive Paste Polenta

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I sometimes use the tube of already made polenta.

Rain

 

Olive Paste Polenta

 

1/2 clove garlic, peeled

1 tsp. chopped Italian parsley

1 tbsp. grated Parmesan cheese

1 tbsp. extra-virgin olive oil

5 tbsps. heavy cream

cayenne pepper to taste

8 ozs. black olive paste, 1 cup

1/2 cup pitted black olives (gaeta), halved

polenta prepared with 3 cups of corn meal

 

Place the garlic, parsley, parmesan cheese, olive oil,

cream, and cayenne pepper in a food processor; process

until smooth. Add the olive paste and half of the

olives; process until chunky. Prepare polenta and,

when cooked, pour into a greased 8 " bread pan.

Refrigerate until firm. Turn polenta out of bread pan.

Cut into 1/4 " slices. Preheat the oven to 350 degrees.

Layer the polenta: Spread each slice with olive paste.

Stack three slices of polenta, and place all the

stacks on a baking sheet. Top each with two halves of

a black olive. Bake 30 minutes. Serve hot. Serves 8.

 

 

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