Zucchini, Olive And Tomato Polenta Fingers - cooking recipe

Ingredients

2 cups gluten-free chicken stock
1 cup polenta
1 medium zucchini, coarsely grated
1/2 cup pitted black olives, coarsely chopped
1/3 cup finely grated Parmesan cheese
1/4 cup sun-dried tomatoes in oil, drained and finely chopped
2 tbsp olive oil

Preparation

Grease an 8-inch square baking pan and line the bottom and sides with parchment paper.
Bring 2 cups water and stock to a boil in a large saucepan. Gradually stir in the polenta. Reduce the heat to low; simmer, stirring constantly, for about 10 mins, or until the polenta thickens.
Stir in the zucchini, olives, cheese and tomato. Spread the polenta mixture into the prepared pan. Cover with plastic wrap. Refrigerate for about 1 hour, or until the polenta is firm.
Turn the polenta out onto a cutting board and cut in half. Cut each half into 6 slices.
Heat the oil in a large skillet on medium heat. Cook the polenta for about 2-3 mins, or until browned both sides.