Step 1

Preheat oven to 180°C. Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for 5 minutes.

Step 2

Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 20 minutes or until capsicum softens.

Step 3

Place one-third of capsicum mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with the remaining capsicum mixture. Add the cream and stir over low heat until hot. Taste and season with salt and pepper.

Step 4

Meanwhile, to make the olive cornbread, combine polenta, flour and salt in a large bowl. Add the milk, melted butter and egg, and stir until combined. Stir in cheddar. Spoon mixture among eight 250ml (1-cup) capacity non-stick mini loaf pans and smooth the surface. Top with olives. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool slightly.

Step 5

Ladle capsicum soup among serving bowls. Sprinkle with chives and serve immediately with sliced cornbread.