Polenta fingers
I was born in Lombardy, a northern Italian region, where one of the specialities is polenta. My father is a polenta specialist: his polenta is really to die for!
So, when he’ll read that I used a quick cooking polenta, that I haven’t used the right flour (from the right mill), that I haven’t cooked it for one hour stirring constantly, well, he’ll probably take me out of his will (if he has one…) and tell the world he doesn’t have a daughter any more…
Anyway, the kind of polenta that my father cooks is not right for this king of stuff, as you need a polenta that makes a nice and compact block once cooled…
250 g quick cooking polenta
50 g Organic de-stoned Black Ligurian Olives
Delicate Garlic Mayonnaise (Organic) to serve
Cook the polenta as it is stated on package. As soon as it is cooked, add the olives. Then, without further ado, lay it in a greaseproof paper covered cake mould, and push it down to 2 cm thickness. Even the surface with another sheet of greaseproof paper and let it cool completely.
Heat the oven at 180° C. Cut the cooled polenta in finger sticks and let it golden in the oven.
Serve them with Garlic Mayonnaise.
