Roasted Garlic Polenta
Created By : littleke
The sweetness of the roasted garlic adds a flavorful twist to this easy italian side dish.
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Prep Time |
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55 minutes |
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Cook Time |
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10 minutes |
| Serves 4 |
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4
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cup chicken broth
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1
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cup yellow corn meal
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1
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cup parmesan reggiano cheese freshly grated
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1/4
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cup heavy cream
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2
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tsp salt
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1
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tsp white pepper freshly cracked
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1
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garlic head
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1
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tbsp olive oil
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Preheat oven to 400 degrees.
Using a serrated knife, cut off the top of the head of garlic, slightly exposing the cloves of garlic. Place garlic on a sheet of aluminum foil and drizzle with olive oil. Wrap foil around garlic and place on the middle rack of the oven. Let garlic roast in the oven for 45 minutes to 1 hour, until garlic is soft and aromatic. Remove garlic from oven. Gently squeeze the garlic cloves out of their husks and place in a small bowl. Once you have removed all the garlic from their husks sprinkle with a little salt and mash with the tines of a fork. Reserve for later.
Bring chicken broth to a boil over medium high heat. Using a metal whisk, slowly add corn meal, being sure to vigorously whisk while stirring in corn meal. Whisking will help avoid any lumps. Stir polenta until it begins to thicken.
Remove from heat.
Stir in roasted garlic paste, cheese and cream. Add salt and pepper to taste. Serve immediately, as polenta begins to thicken the longer it sits.