Ready Polenta with dried Tomatoes and spicy Olives
Ingredients for 4 people
250g Casale1485 of ready Polenta, 0,75 litre of hot water, 30g of pitted black olives, 30g of pitted green olives, 60g of pitted spicy olives, (150g or) 1 can of dried spicy tomatoes, fine sea salt, 4 tablespoons of extra virgin olive oil.
Cut the tomatoes into strips, cut all the olives into pieces and put them in a bowl, season with the extra virgin olive oil and mix. Dust with some fresh pepper to taste.
In the meantime, in a saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.
Finally, pour the polenta on a large chopping board, smooth it and garnish with the tomatoes and olives mix. Sprinkle with extra virgin olive oil.
Put the chopping board at the centre of the table and now share with your friends.
This is the traditional way to serve the polenta in Italy.
If you prefer, you can pour the polenta in every single dish, smooth it, garnish with the tomatoes and olives mix and serve.