Recipe courtesy of Rachel Gitlin
Roasted Garlic Polenta
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 285
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 644
Ingredients
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
Directions
- 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.