Step 1

Line a round 20cm (base measurement) cake pan with aluminium foil.

Step 2

Place the stock in a medium saucepan, cover and bring to the boil over high heat. Gradually add the cornmeal in a thin steady stream, using a wooden spoon to stir constantly.

Step 3

Reduce heat to low and cook, stirring constantly, for 10 minutes or until the polenta mixture thickens and starts to come away from the sides of the pan. Stir in the olives and chillies.

Step 4

Spoon the polenta mixture into the lined pan and use the back of a spoon to smooth the surface. Set aside for 20 minutes to bring to room temperature. Cover and place in the fridge for 1 hour or until set.

Step 5

Turn the polenta out onto a chopping board and remove the foil. Cut evenly into 8 wedges.

Step 6

Heat oil in a medium non-stick frying pan over medium-high heat. Cook polenta for 5 minutes each side or until golden. Serve immediately.