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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
cloves of garlic, crushed
tablespoon Dijon mustard
tablespoon fresh lemon juice
cup grapeseed oil
cups chicken stock
splashes unsalted butter
cup instant polenta
cup chopped and pitted olives
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