Roasted Garlic Polenta

  • 8 1/2 cups spring water
  • 2 teaspoons sea salt
  • 2 1/2 cups yellow corn grits
  • 2 heads roasted garlic, removed from cloves and creamed into a paste
  • 1 tablespoon olive oil
  • In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.

  • To build the Polenta Napoleon:

  • Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.

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    Polenta Torta

    Recipe courtesy of Giada De Laurentiis