Ingredients (serves 6)

• 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

Method

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.

Eat with prepared salad and choice of grilled meat, chicken or fish

Source: www.taste.com.au