Polenta olive crakers

(2 portions)
1/2 cup of stock
1/2 cup of boiling water
1 cup of milk
1 cup of polenta
1 cup of pitted black olives
1/4 cup of grated cheese
1 tbsp of butter

Slice the olives.
Boil the stock, the water, and the milk.
Add the polenta and cook for two minutes stiring.
Stir in the olives, the butter, the grated cheese.
Delay in a square greassed baking pan.
Let it set for 2 hours in a fridge to let it blow.
If it’s still not set, bake it in the oven at 180°C/360°F until dry. (Tip for impatients)
Un mould the polenta and cut it into pieces to have little crakers of 5 cm/ 2 inch large.
In a preheated oven bake them on wire racks. When on side is gold, return to golden the other side.

Comment: great bento item!

One Response to “Polenta olive crakers”

  1. It continues… « Experiments in dessertarian cooking Says:

    […] content -Coffee cupcake -Polenta olive crakers -Humus olive pâté, tapenade -Sauerkraut with pickles -Falafel, cauliflower crakers -Pea and mint […]

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