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Author Notes: Delicious as a snack or as "fries " for your next burger or steak dinner. If your kids love olives as much as mine do, they will forgive you, just this once, for not serving their favorite French fries. —foodfanatic
- 2 egg yolks
- 2 cloves of garlic, crushed
- 1/2 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 cup grapeseed oil
- 3 cups chicken stock
- 4 splashes unsalted butter
- 1 cup instant polenta
- 1/3 cup chopped and pitted olives
- 1/4 cup fresh rosemary leaves, chopped
- salt to taste
- To make the garlic aoli , place all the ingredients except the oil in a food processor and combine. Very slowly add the oil until the mixture emulsifies and thickens.
- For the polenta fingers, place the chicken stock and butter in a medium saucepan over high heat and bring to a boil. Reduce to medium heat and slowly add the polenta. Cook, stirring continuously until thickened, about 2 minutes. Remove from heat and stir in the olives.
- Spoon the mixture into a well-greased 20 x 12" ceramic dish and allow to cool completely.
- Preheat the oven to 400 F.
- Turn the polenta rectangle out onto a flat surface that has been lightly dusted with the extra polenta an cut into french fry-size fingers.
- Place the polenta fingers on a lightly greased baking sheet and sprinkle with the rosemary. Bake until crunchy, about 25 minutes, sprinkle with salt and serve with the aoli.
- This recipe was entered in the contest for Your Best Use of Aioli