Saturday, 30 June 2012

Rosemary and Garlic Polenta Triangles

Am in canapé mode this afternoon. I've always liked oven-roasted polenta. This time I've stirred in some rosemary and garlic (plus some leftover olives) to make a really great finger food for us to takeover to the neighbours later. Might even convince the kids to try it if it looks cute enough.


1 litre boiling water
1 tsbp vegetable bouillon powder or a vegetable stock cube
300g polenta flour
1 tbsp fresh rosemary, roughly chopped
3 cloves garlic, roughly chopped
4-5 green olives, roughly chopped
Olive oil
Sea salt


Bring the water to a boil in a medium sized saucepan and sprinkle in the bouillon powder and stir until it's mixed in. Next up, in goes the polenta flour. The trick with making your own polenta is to gradually add the flour, a little at a time, and keep stirring constantly so you don't get any clumpy lumpy bits that would make you think you'd chomped into a morsel of wallpaper paste. Keep on stirring and introducing the flour as the mixture thickens. After around ten minutes you should have all the flour introduced and the mixture is starting to thicken nicely. At this point add in the rosemary, garlic and olives and continue stirring for another ten minutes or so. The mixture is done once it's starting to pull away from the edge of the pan.

Now grease a good-sized square baking dish with some olive oil and spread the mixture out over the bottom until it's around 2-3 centimetres or an inch thick. Sprinkle some more fresh rosemary over the top, brush with olive oil, sprinkle with sea salt and then leave in the fridge to set properly.

The polenta will be set in an hour or so. Remove from the fridge and gently turn the solid rectangle of polenta out onto a chopping board. Turn it over and then slice up into bite sized triangles. Brush with a little more olive oil if needed and then bake in the over at around 200 degrees centigrade for 20 minutes or until golden brown. Good to go.

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