Polenta-and-Olive Mille-Feuille

• 6 tablespoons puree of black olives
• 3 tablespoons extra-virgin olive oil
• 5 sheets phyllo dough
• 4 cups chicken stock
• 1 1/2 cups creme fraiche
• 2 teaspoons kosher salt
• 1 3/4 cups polenta meal

1. To make the phyllo squares, preheat the oven to 350 degrees and lightly grease three baking sheets.
2. Combine the olive puree and olive oil.
3. Slice the phyllo sheets crosswise into 10 rectangles, each about 8 1/2 by 11 inches.
4. Lay one rectangle on a baking sheet and use a pastry brush to generously coat it with olive puree.
5. Cover it with another rectangle and brush again with puree.
6. Repeat with one more rectangle.
7. Make 3 stacks of 3 rectangles each.
8. (Discard the remaining rectangle.)
9. Bake in a 350 degree oven until golden brown, about 5 to 7 minutes.
10. Set aside to cool.
11. To make the polenta, whisk together the stock, creme fraiche and salt in a large saucepan.
12. Bring to a boil over high heat and very gradually whisk in the polenta meal.
13. Lower the heat to medium and use a wooden spoon to vigorously stir the polenta for 5 minutes.
14. Keep warm.
15. To assemble, lay one of the phyllo stacks on a serving plate and gently spread half the polenta over it.
16. Cover with another stack, spread with the remaining polenta and top with the final stack.
17. Slice with a sharp knife and serve immediately.

puree of black olives, extravirgin olive oil, chicken stock, creme fraiche, kosher salt, polenta meal

Taken from cooking.nytimes.com/recipes/11629 (may not work)