polenta con salsa calda di olive
for 6
polenta
350 g bramata polenta
1.75–2 litres water
Maldon salt and freshly ground black pepper
175 g unsalted butter
200 g Parmesan, freshly grated
hot olive sauce
300 g Ligurian black and green olives preserved in brine, pitted and rinsed
250 ml olive oil
5 salted anchovies, prepared (see here), chopped
3 tablespoons salted capers, prepared (see here), chopped
3 garlic cloves, peeled and finely chopped
150 ml double cream
To make the polenta, bring the water to the boil in a large thick-bottomed saucepan and add 1 tablespoon salt. Pour in the polenta in a continuous stream, whisking all the time to prevent lumps forming, until the mixture is well blended and creamy. Reduce the heat and cook, stirring from time to time to prevent a skin forming and to ensure the polenta cooks evenly, for 45 minutes. The polenta is ready when it falls away from the sides of the pan. Test for seasoning.
Make the sauce. Heat the olive oil in a small saucepan until very hot. Add the olives, anchovies, capers and garlic. Stir and cook for 4–5 minutes, then remove from the heat. Add the cream immediately and stir until the sauce thickens. Stir the butter and two-thirds of the Parmesan into the hot polenta. To serve, divide the polenta between the plates. Spoon over the hot olive sauce and sprinkle with the remaining Parmesan.