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
Ingredients
- Garlic Aoli
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2
egg yolks
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2
cloves of garlic, crushed
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1/2 tablespoon
Dijon mustard
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1 tablespoon
fresh lemon juice
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1/2 cup
grapeseed oil
- Polenta Fingers
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3 cups
chicken stock
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4 splashes
unsalted butter
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1 cup
instant polenta
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1/3 cup
chopped and pitted olives
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1/4 cup
fresh rosemary leaves, chopped
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salt to taste
Directions
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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.
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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.
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Spoon the mixture into a well-greased 20 x 12" ceramic dish and allow to cool completely.
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Preheat the oven to 400 F.
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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.
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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.
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