- Heat oil in a pot on medium heat and saute garlic for a few seconds, not letting them brown. Add corn meal, water and salt and simmer on low heat until it thickens while stirring often. Preheat oven to F400.
- Spread polenta in a a baking pan ( I used a pie mold).
- Spread cheese in an even layer over polenta and bake for 10 minutes.
Cheesy polenta with garlic and herbs
Some days I know exactlly what I’m going to eat for lunch and some days, like today I just start with something basic and build on it until it becomes something so amazing I want to lick the plate. It helped that I had a partner in crime (Jess) who loves food and cooking as much as I do. when I made the polenta, standing stirring it while feeding my very hungry son (who by the way is as big of a food lover as I am) I almost felt like an Italian house wife from a movie and I almost burst out singing Italian opera but I didn’t want to scare Noah:)
The polenta was so good and I served it with a black bean and vegetable stew in a cayenne pepper and saffron sauce. I did not pay too much attention to the measurements of the sauce but I will put on my thinking hat and post the recipe tomorrow. The polenta however can be served with any vegetables, sauted mushrooms or a basic tomato sauce.
1 tbs olive oil
2 garlic cloves, grated
3/4 cup corn meal
2 tsp salt
1/4 cup fresh basil and oregano leafs, chopped
1/2 cup grated cheese