Heat a pan with 1 tbsp of rapeseed oil.
Place the guinea fowl skin side down in the hot pan and cook till golden, turn and cook on the other side for 1-2 mins. Place in the oven for 7 mins at 180c then turn it back onto the skin side and cook for a further 7 mins in the oven.
When ready allow to rest for at least 5 mins.
To make the polenta bring the water to the boil add the polenta and continually whisk while cooking. Cook out for about 6 mins if more liquid is needed then add more.
When ready add the parmesan, truffle oil, salt/pepper and butter then whisk.
To make the salsa dice the tomatoes, olives and shallot and place this in a bowl. Shred the hebs and add then then zest the rind of the lemon and add half the juice of the lemon. Add 2 tbsp of oil and check seasoning.
Spoon the polenta onto the plate, place the guinea fowl on top then spoon over the salsa.