Grilled babbit with Rosemary, Polenta and Black Olives

Name: Grilled babbit with Rosemary, Polenta and Black Olives
Cuisine: French
Ingredients: 60 g stoned good-quality black olives; 10 g rosemary, leaves only; 90 ml extra-virgin olive oil; 120 ml good veal stock; 80 g freshly grated Parmesan; 100 ml double cream; 70-80 g quick-cooking polenta; salt and freshly ground white pepper; 1 bay leaf; 1 clove garlic, peeled and crushed; 700 ml milk

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Large French farmed rabbits are best for this dish. You will probably need to order them in advance from a good butcher.

4 barons good-quality farmed rabbit (the saddle and back legs).

Ingredients

700 ml milk
1 clove garlic, peeled and crushed
1 bay

Europe
France
Main course
Mediterranean
Gluten-free

Method

Remove the fillets from the rabbit saddle, then cut off the legs and, with a sharp knife, remove the thigh bone.

Bring the milk to the boil in a thick-bottomed pan, then add the garlic, bay leaf and seasoning.

Simmer for 5 minutes, then whisk in the polenta.

Turn the heat down as low as it will go and cook slowly for 10 minutes, whisking every so often so that it doesn’t