Bring the vegetable stock to the boil in a wide pan and slowly pour in the polenta, stirring constantly. Keep stirring so the polenta stays smooth.
Let the polenta swell over a low heat until thick and creamy. Take the pan off the heat as soon as the mixture becomes noticeably firmer.
Quickly spread the polenta on a board or in a shallow dish and leave it to cool completely. It should then be firm enough to cut.
Cut the firm polenta into triangles or squares. Fry them in olive oil over a medium heat until crispy and golden brown on both sides.
Add the artichoke hearts, olives and rosemary to the pan and toss everything briefly until warm and fragrant.
Serve the crispy polenta with artichokes and olives straight from the pan. Drizzle with a little extra olive oil if you like.
Good to know
Golden brown outside, soft inside – that's how polenta is fun. This is an uncomplicated no-oven dish with Mediterranean character and lots of flavour from the pan.
Swaps
Artichoke hearts → courgette (milder, watery and with a little fibre); olives → capers (a tangy alternative with very little fat); rosemary → thyme (similarly aromatic, with plant compounds); olive oil → avocado oil (stable at high heat, mainly monounsaturated fats)
Allergens
The recipe is naturally gluten-free, as long as the vegetable stock is labelled accordingly. Usually suitable for children; during pregnancy, pasteurised or hygienically processed ingredients are a good idea.
