Zucchini, Olive And Tomato Polenta Fingers

1. 1

   Grease an 8-inch square baking pan and line the bottom and sides with parchment paper.

2. 2

   Bring 2 cups water and stock to a boil in a large saucepan. Gradually stir in the polenta. Reduce the heat to low; simmer, stirring constantly, for about 10 mins, or until the polenta thickens.

3. 3

   Stir in the zucchini, olives, cheese and tomato. Spread the polenta mixture into the prepared pan. Cover with plastic wrap. Refrigerate for about 1 hour, or until the polenta is firm.

4. 4

   Turn the polenta out onto a cutting board and cut in half. Cut each half into 6 slices.

5. 5

   Heat the oil in a large skillet on medium heat. Cook the polenta for about 2-3 mins, or until browned both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.