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1
In a medium saucepan, bring 5 cups of chicken stock to a full rolling boil. Add the lemon zest and salt.
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2
Place a small bowl on a kitchen towel to secure it. Combine the egg yolk with the lemon juice in the bowl.
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3
Carefully ladle 1 cup of the hot stock into the egg yolk/lemon juice mixture while stirring the yolk mixture constantly with a whisk (you can use a fork if it's easier). The lemon makes the yolk less likely to coagulate, so don't be overly cautious about this step.
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4
With a wire whisk in one hand, and the cup of polenta in another, slowly sprinkle the polenta into the boiling liquid and stir. Don't pour. You'll get clumps.
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5
Turn the heat down to low. Cook for 3 minutes, stirring with a wooden spoon, being particularly attentive to the bottom of the pot.
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6
Turn off the heat and let sit for 1 minute.
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7
Now, fold in the yolk-lemon-stock mixture. Normally, you'd throw a bunch of butter and cream and cheese in at this point. Not in this book.
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8
Fold in 1/4 cup of the feta cheese, followed by 1 tablespoon of the kalamata olives, followed by the Greek yogurt. Leave it a little streaky with yogurt. It eats nicely that way.
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9
Sprinkle the polenta with the remaining 1/4 cup feta and 1 tablespoon olives. Either serve immediately with Greek-Style Slow-Grilled Leg of Lamb or the 27-Hour Chicken Legs. Or chill the polenta in a loaf pan and slice it for grilling or pan-frying.
