Polenta is fun. It can be used as a side dish or a starter or as a snack. It goes well with almost anything. It`s cheap and easy to make. If you ran out of food at home and u find a cup of polenta you can easily make a nice dish within no time. Also it doesn`t need any hardcore cooking knowledge and with a bit of creativity you have the snack for the next wine tasting night.
In this recipe you can learn how to make crunchy olive polenta fingers with garlic aioli. You will see, the rosemary is just as dominating in this dish as the polenta. The herb goes well with it and with the aioli to. I learned this combination from the tapas bar I used to work in Sydney. Since then I always mix the herb in, it gives the aioli a fresher taste.
3 cups of chicken stock
50g unsalted butter
1 cup polenta
a handful of chopped kalamata olives
a bit of extra polenta for brushing
a handful of rosemary leaves
1/2 cups egg mayonnaise
1 clove garlic crushed
1 teaspoon lemon juice
a bit of fresh rosemary leaves
To make the aioli, place the mayo, garlic, lemon juice, rosemary and the sea salt in a small bowl and stir to combine. set aside.
Preheat the oven for 200C.
Place the stock and butter in a medium saucepan over high heat and bring to boil. Reduce the heat to medium and gradually add the polenta. Cook, stirring for 2 minutes or until thickened. Remove from the heat and stir in the olives. Spoon the mixture into a well-greased 6-cup capacity ceramic dish and allow to cool completely. Turn the polenta out onto a flat surface lightly dusted with the extra polenta and cut into pieces.Place the polenta fingers and rosemary onto a lightly greased baking tray and bake for 25 minutes or until crunchy. Sprinkle with salt and serve it with the aioli.
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