Butter a large ovenproof dish. Mix the polenta, salt and water in a large saucepan, whisking well to prevent lumps forming. Bring to the boil and boil for 10 minutes, stirring vigorously. Turn into the buttered dish and bake in a preheated oven, 190°C/375°F/ Gas Mark 5, for 40 minutes.

Meanwhile, heat the oil in a large saucepan and add the rabbit pieces, garlic and shallots. Fry for 10 minutes until browned.

Stir in the wine and cook for a further 5 minutes.

Add the carrot, celery, bay leaves, rosemary, tomatoes, olives and 300 ml (1/2 pint) 1 1/4 cups water. Cover the pan and simmer for about 45 minutes until the rabbit is tender. Season to taste.

To serve, spoon or cut a portion of polenta and place on each serving plate. Top with a ladleful of stew.