CONTEST SIDE DISHES: Olive Paste Polenta

OLIVE PASTE POLENTA
Adapted by BumbleBeeBoogie

1 garlic clove, peeled
1 teaspoon chopped Italian parsley
1 tablespoon grated fresh Parmigiano Reggiano
1 tablespoon extra-virgin olive oil
5 tablespoon heavy cream
cayenne pepper to taste
1 cup (8 ounces) black olive paste
1/2 cup pitted black olives (gaeta), halved
polenta prepared with 3 cups of corn meal (recipe below)

Place the garlic, parsley, Parmigiano cheese, olive oil, cream, and cayenne pepper in a food processor; process until smooth. Add the olive paste and half of the olives; process until chunky (don't over-process).

Prepare polenta and, when cooked, pour into a greased 8-inch bread loaf pan. Refrigerate until firm. Turn polenta out of loaf pan. Cut into 1/4-inch slices.

Preheat the oven to 350 degrees F. Layer the polenta: spread each slice with olive paste. Stack three slices of polenta, and place all the stacks on a baking sheet. Top each with two halves of a black olive. Bake 30 minutes. Serve hot.

To make Polenta using the easy cold water method (more experienced polenta makers may use the hot water method):

12 cups cold water
1 tablespoon salt
3 cups coarse or medium-grind polenta (yellow or white corn meal)
1 tablespoon freshly ground black pepper
6 tablespoons butter
6 ounces Parmigiano-Reggiano cheese, grated

Pour 6 cups of cold water into a large heavy pot, add the salt, and stir in the corn meal. Place the pot over high heat, stirring as the mixture comes to a boil. (Bring the remaining 6 cups of water to a boil in a separate container.) Lower the heat and simmer,. Stirring every few minutes until the mixture thickens, about 10 minutes. Add 1 cup of the additional water and continue to cook the polenta over low heat until it is tender.

The polenta should be soft and creamy, without hard grains. Depending on the age and type of polenta, this will take from 15 to 60 minutes; add more water as necessary. Stir regularly from the bottom of the pot so that the thickened polenta does not scorch.

When the polenta is nearly ready, stir in the pepper and butter, followed by the cheese. Remove from the heat. Proceed as directed above to pour into the 8-inch bread loaf pan.