Ingredients

2 cups (500 mL) water
3/4 cup (180 mL) medium cornmeal polenta
Salt and freshly ground pepper to taste
1 3/4 cups (430 mL) Canadian Friulano shredded
1 tbsp (15 mL) melted butter
24 sun-dried tomatoes in oil cut in half
48 pitted olives black, green or both

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Preparation

Bring water to a boil in a saucepan. Add cornmeal, salt and pepper to taste and cook on medium-low heat until the cornmeal thickens and becomes creamy. Add Friulano and let melt. Stir.

Spread in an 8-inch (20 cm) square baking pan lined with parchment paper. Cool completely at room temperature.

Preheat oven to broil.

Unmould the polenta. Cut into 48 cubes and place on a baking sheet. Brush with melted butter and grill in the oven for 3–4 minutes. Garnish each cube with a sun-dried tomato half and an olive speared on a pick. Serve.