Polenta Bars With Sundried Tomatoes, Olives And Parmesan - cooking recipe

Ingredients

2 cups chicken stock
6 oz polenta
1 None large zucchini, grated
1 oz sun-dried tomatoes in oil, drained, finely chopped
3 oz pitted black olives, roughly chopped
1 oz Parmesan cheese, finely grated
2 tbsp olive oil

Preparation

Grease a deep, 8 inch square cake pan. Line base and sides with parchment paper.
Bring stock and 2 cups water to a boil in a large saucepan. Gradually stir in polenta. Reduce heat and simmer, stirring, for 10 mins, or until polenta thickens. Stir in zucchini, tomatoes, olives and cheese. Transfer to prepared pan, cover and chill for 1 hour, or until polenta is firm.
Turn polenta out onto a cutting board and cut in 1/2. Cut each 1/2 into 6 slices.
Heat olive oil in a large frying pan over medium-high heat. Cook polenta until browned on both sides.