Rabbit with olives and sun-dried tomatoes on polenta

Ingredients

For 1 serving

• Rabbit160 g
• Black olives6
• Sun-dried tomatoes12 g
• Tomato passata120 g
• Dried oreganoto taste
• Polenta (cornmeal)50 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: sulphites

Method

1. Pat the rabbit pieces dry with kitchen paper and season them with just a little salt, as the olives and sun-dried tomatoes are already salty; chop the sun-dried tomatoes.
2. Heat the oil in a casserole over medium-high heat and brown the rabbit for 8 minutes, until golden on all sides.
3. Add the tomato passata, sun-dried tomatoes, black olives and half a glass of water, cover and cook over low heat for 35 minutes, stirring now and then, until the meat is tender and the sauce is thick.
4. 15 minutes before the end, 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.
5. Spoon the polenta onto the plate, top with the rabbit and its sauce and finish with the dried oregano.