Crunchy Olive Polenta Fingers With Garlic Aoli Recipe

Name: Crunchy Olive Polenta Fingers With Garlic Aoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garlic Aoli; 2 egg yolks; 2 cloves of garlic, crushed; 1/2 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/2 cup grapeseed oil; Polenta Fingers; 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

Servings: persons

Garlic Aoli
2 egg yolks
2 cloves of garlic, crushed
1/2 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup grapeseed oil
Polenta Fingers
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

1
["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."]

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Garlic Aoli, 2 egg yolks, 2 cloves of garlic, crushed, 1/2 tablespoon Dijon mustard, and more.

Yes, Crunchy Olive Polenta Fingers With Garlic Aoli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Olive Polenta Fingers With Garlic Aoli

How did you like this recipe?

Frequently Asked Questions