Ligurian rabbit with olives, pine nuts and polenta

Ingredients

For 1 serving

• Rabbit170 g
• Black olives6
• Pine nuts6 g
• White wine60 ml
• Thymeto taste
• Bay leavesto taste
• Garlic1 clove
• Vegetable broth150 ml
• Polenta (cornmeal)55 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: nuts, celery, sulphites,

Method

1. Pat the rabbit pieces dry with kitchen paper and season them with salt and pepper; crush the garlic clove with the flat of a knife.
2. Heat the oil in a casserole over medium-high heat with the garlic, thyme and bay leaf, add the rabbit and brown it for 8 minutes, turning, until golden on all sides.
3. Deglaze with the white wine and let it bubble off for 2 minutes, then pour in the vegetable stock, cover and cook over low heat for 40 minutes, turning the pieces now and then.
4. Add the black olives and pine nuts and cook uncovered for another 10 minutes, until the sauce has reduced and the meat comes away easily from the bone.
5. Meanwhile bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides.
6. Remove the garlic and bay leaf and serve the rabbit with its sauce on the polenta.