John Myers
Ingredients for 4 servings:
- 4 dl vegetable broth
- 4 dl milk
- 250 g polenta
- 150 g olives, pitted
- 2 tbsp butter
- 1 sprig(s) rosemary, finely chopped
- Salt
- Black pepper, freshly ground
- 30 olives, pitted
- some rosemary sprigs
Instructions
Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 40 minutes
Bring the broth and milk to a boil, add the polenta, and simmer for about 25-35 minutes (according to the package instructions) over low heat, stirring constantly, until thickened. Mix in the halved olives, butter, and rosemary, and season. Spread the mixture on a baking sheet lined with baking paper to a thickness of about 2 cm. Let cool for at least 3 hours, then cut into cubes approximately 3 x 3 cm in size. Garnish the cubes with olives and rosemary sprigs. Use any olives you like: black or green, stuffed or plain. As an alternative to olives, you can use chili peppers.
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