Hands-on Time
14 Mins
Total Time
14 Mins
Yield
Serves 10 (serving size: about 1/2 cup)
Photo: Oxmoor House 

How to Make It

Step 1

In a medium saucepan, bring 5 cups of chicken stock to a full rolling boil. Add the lemon zest and salt.

Step 2

Place a small bowl on a kitchen towel to secure it. Combine the egg yolk with the lemon juice in the bowl.

Step 3

Carefully ladle 1 cup of the hot stock into the egg yolk/lemon juice mixture while stirring the yolk mixture constantly with a whisk (you can use a fork if it's easier). The lemon makes the yolk less likely to coagulate, so don't be overly cautious about this step.

Step 4

With a wire whisk in one hand, and the cup of polenta in another, slowly sprinkle the polenta into the boiling liquid and stir. Don't pour. You'll get clumps.

Step 5

Turn the heat down to low. Cook for 3 minutes, stirring with a wooden spoon, being particularly attentive to the bottom of the pot.

Step 6

Turn off the heat and let sit for 1 minute.

Step 7

Now, fold in the yolk-lemon-stock mixture. Normally, you'd throw a bunch of butter and cream and cheese in at this point. Not in this book.

Step 8

Fold in 1/4 cup of the feta cheese, followed by 1 tablespoon of the kalamata olives, followed by the Greek yogurt. Leave it a little streaky with yogurt. It eats nicely that way.

Step 9

Sprinkle the polenta with the remaining 1/4 cup feta and 1 tablespoon olives. Either serve immediately with Greek-Style Slow-Grilled Leg of Lamb or the 27-Hour Chicken Legs. Or chill the polenta in a loaf pan and slice it for grilling or pan-frying.

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