1.Cook lamb under a hot grill until browned on both sides.
2.Meanwhile, combine water and stock in a medium pan. Bring to the boil; add polenta, cook, stirring, over a low heat until thickened. Stir in cheese and cream.
3.Heat the oil in a medium frying pan; cook the fennel, stirring, until tender.
4.Combine the olives, juice, garlic, parsley and extra oil in a bowl. Serve with the lamb, polenta and fennel.
The olive salsa can be prepared several hours ahead of serving.Note