Simple and delicious. This recipe goes very well as an accompaniment to grilled and roasted dishes.
Polenta is a traditional Italian dish that is made from boiled cornmeal, cooked slowly over low heat.
Peel, trim, and mince 4 garlic cloves
Add 2 tbsp of olive oil to a deep pan over medium heat. Add the garlic and cook until it just begins to brown
Add 1½ l of water and bring to a simmer. Slowly whisk in 2¼ cups of cornmeal
Add ½ tbsp of salt and whisk until it starts to boil. Cover and reduce the heat to low
Cook the polenta for 15m, until it starts to loosen from the bottom of the pan. Stir it regularly, making sure to scrape the bottom of the pan
Grease a 20 cm x 20 cm baking dish with baking spray or vegetable oil
Spread the polenta in the dish. Place it on the refrigerator for 12h until firm
Unmold the polenta onto a cutting board
Cut the polenta into 8 triangular pieces
Add 1 tbsp of olive oil to a pan over medium-high heat. Add the polenta and cook until deep golden brown in the bottom. Flip the polenta
Add 1 tbsp of olive oil and cook the other side until golden brown. Season with black pepper to taste and repeat with the remaining pieces. The pan-seared polenta is ready
Enjoy it with your favorite seasons or try it with salsa vierge!
Yield 8 portions
Olive Oil6 tbsp
Baking Sprayto taste
Black Pepperto taste