Polenta patties with Parmesan and olives

Ingredients for 6 servings:

• 1 liter of water, salted
• 250 g corn semolina
• 60 g Parmesan, freshly grated
• 10 olives, black, mild
• 40 g butter
• Parmesan, shaved

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bring the salted water to a boil. Slowly add the cornmeal, stirring constantly with a wooden spoon. Once all the cornmeal has been incorporated, reduce the heat to the lowest setting and cook the polenta for about 10 minutes, stirring continuously, until the thick paste begins to pull away from the sides of the pan. Turn off the heat and let the mixture swell for about 10 minutes. Finely chop the olives and stir them into the polenta along with the grated Parmesan. Line a board or small baking sheet with baking paper and spread the polenta about 2 cm thick. Let it cool and then cut out discs using a ramekin or a glass. Briefly fry in butter in a pan. Place on a baking sheet and sprinkle with the Parmesan shavings. Grill in the oven on the top rack for about 5 minutes until light brown or brown using top heat.