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Polenta Served with Olive Stuffed with Bell Peppers and Basil infused Olive Oil

Starters and Tidbits A- A+

Preparation Time: MEDIUM
Serves: 1


  • 100g Polenta
  • 20g Gallo Olive Oil
  • 200ml Water
  • 30g Olives with Gallo Red Pepper Paste
  • 15ml Basil Infused olive oil
  • 3g Basil

Heat the Gallo Olive Oil over a low heat until it boils. Remove from the heat and add the basil leaves. Once it is completely cooled, blend in a food processor or blender and sieve. Store in a glass container.

Boil water, add the Gallo Olive Oil and then the polenta, stirring until it forms a compact paste.
Place in a square tin and cool.
When cooled, cut into cubes and fry using the Gallo Olive Oil and the basil leaves.
Serve the polenta with the olives stuffed with Gallo red pepper paste on a skewer.
Drizzle the polenta with the basil infused olive oil.

Polenta, a name of Italian origin, is an old and traditional dish in Italian cuisine. It is made out of corn flour, has a golden-yellow colour, and a slightly sweet flavor. It is available in the market as a finely or coarsely milled flour and can be widely used in several dishes. It represents an excellent gluten-free substitute for corn flour in the preparation of cakes and biscuits.

For the polenta I added a delicate olive oil so the taste of the polenta could still be felt. The basil flavor will only be on the outer part of the polenta, once it is fried. The olives stuffed with Gallo Red Pepper Paste will complement the other flavors.

Click here for tips on how to make salad dressings or how to infuse olive oils.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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