Crispy Polenta Wedges with Rosemary Olive Tapenade

Ingredients

• •1 cup polenta (cornmeal)
• •3 cups vegetable stock
• •1/2 cup grated Parmesan cheese
• •2 tablespoons unsalted butter
• •1 teaspoon salt
• •1 teaspoon black pepper
• •2 tablespoons olive oil
• •1/2 cup pitted black olives, finely chopped
• •1 teaspoon fresh rosemary, finely minced
• •1 tablespoon capers, rinsed and chopped
• •1 teaspoon lemon zest
• •1 tablespoon extra virgin olive oil (for tapenade)

Instructions

1. 1

   In a medium saucepan, bring the vegetable stock to a boil over medium-high heat.

2. 2

   Slowly whisk in the polenta, ensuring there are no lumps, then reduce the heat to low and cook for 10-15 minutes, stirring frequently, until the mixture is thick and creamy.

3. 3

   Remove the polenta from heat and stir in the grated Parmesan cheese, unsalted butter, salt, and black pepper until fully combined.

4. 4

   Pour the polenta into a greased 9x9-inch baking dish, spreading it evenly, and allow it to cool completely until firm (approximately 1-2 hours or overnight in the refrigerator).

5. 5

   Once the polenta is firm, slice it into wedges or your desired shape.

6. 6

   Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Pan-fry the polenta wedges in batches for 3-4 minutes on each side, or until golden and crispy. Remove and set aside on a paper towel-lined plate.

7. 7

   To prepare the tapenade, combine the finely chopped black olives, minced fresh rosemary, chopped capers, lemon zest, and 1 tablespoon of extra virgin olive oil in a small bowl. Mix well to combine.

8. 8

   Serve the crispy polenta wedges warm, accompanied by the rosemary olive tapenade for dipping or spreading. Enjoy!