POLENTA FINGERS WITH ZUCCHINI , OLIVE AND TOMATO

Grate 1 large zucchini , then drain on absorbent paper towelling .
Finely chop 35 gm( 1/4 cup ) of semi dried tomatoes, then drain on absorbent paper .
Spray a square cake pan 20cm and line with baking paper .
In a medium saucepan bring 2 cups ( 500ml ) of water mixed with 2 cups ( 500ml ) of chicken stock to the boil .
Gradually stir in 170gm ( 1 cup ) of polenta .
Reduce the heat to a simmer and stir the polenta until it thickens .
Stir in zucchini and tomatoes .
Now add 1/2 cup ( 85gm ) of coarsely chopped ,seeded black olives ....and a 1/3 rd of a cup ( 25gm ) of finely grated parmesan cheese .
Pour the polenta mixture into the pan , smooth over , cover and refrigerate for 1 hour or until polenta is firm .
Turn the polenta out onto a board , cut in half and slice each half into 6 pieces .
Heat a pan with a good glug of oil over a medium heat and cook polenta until lightly browned on each side .

Cooked polenta fingers can be kept in an air tight container for 3 days and can be eaten cold or reheated .