Crunchy olive polenta fingers with garlic aoli
Ingredients
- Garlic Aoli
- 2 egg yolks
- 2 cloves of garlic, crushed
- 1/2 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 cup grapeseed oil
- Polenta Fingers
- 3 cups chicken stock
- 4 splashes unsalted butter
- 1 cup instant polenta
- 1/3 cup chopped and pitted olives
- 1/4 cup fresh rosemary leaves, chopped
- salt to taste
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