Polenta-and-Olive Mille-Feuille
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:8 servings
- 6tablespoons puree of black olives
- 3tablespoons extra-virgin olive oil
- 5sheets phyllo dough
- 4cups chicken stock
- 1½cups creme fraiche
- 2teaspoons kosher salt
- 1¾cups polenta meal
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
341 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 7 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make the phyllo squares, preheat the oven to 350 degrees and lightly grease three baking sheets. Combine the olive puree and olive oil. Slice the phyllo sheets crosswise into 10 rectangles, each about 8½ by 11 inches.
- Step 2
Lay one rectangle on a baking sheet and use a pastry brush to generously coat it with olive puree. Cover it with another rectangle and brush again with puree. Repeat with one more rectangle. Make 3 stacks of 3 rectangles each. (Discard the remaining rectangle.) Bake in a 350 degree oven until golden brown, about 5 to 7 minutes. Set aside to cool.
- Step 3
To make the polenta, whisk together the stock, creme fraiche and salt in a large saucepan. Bring to a boil over high heat and very gradually whisk in the polenta meal. Lower the heat to medium and use a wooden spoon to vigorously stir the polenta for 5 minutes. Keep warm.
- Step 4
To assemble, lay one of the phyllo stacks on a serving plate and gently spread half the polenta over it. Cover with another stack, spread with the remaining polenta and top with the final stack. Slice with a sharp knife and serve immediately.
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