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Polenta squares

  • 0:15 Prep
  • 0:25 Cook
  • 6 Servings


  • Melted butter, to grease
  • 1.5L (6 cups) water
  • 260g (1 1/2 cups) instant polenta (cornmeal)
  • 40g butter
  • 85g (1/2 cup) pitted green olives, chopped
  • 70g (1 cup) finely grated parmesan
  • 40g (1/4 cup) plain flour
  • 60ml (1/4 cup) olive oil


  • 1
    Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease.
  • 2
    Bring the water to a simmer in a saucepan over medium heat. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring for 3-5 minutes or until the polenta is soft. Stir in the butter, olives and parmesan. Season with salt and pepper.
  • 3
    Pour the polenta into the prepared pan and smooth the surface. Set aside to cool. Cover and place in the fridge to set.
  • 4
    Cut the polenta into 6 pieces. Place the flour on a large plate and season with salt and pepper. Add the polenta and toss to coat. Shake off excess.
  • 5
    Heat the oil in a non-stick frying pan over medium heat. Add half the polenta pieces. Cook for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining polenta.

Source: taste.com.au


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