Creamy Parmesan Polenta with Roasted Garlic

🧂 Ingredients

• 125 grams Valle Del Sole maize flour

  or substitute other cornmeal and follow package directions
• 1 liter water

  or follow package directions
• 0.5 bulb garlic

  or around 8 large cloves
• 2 tablespoons olive oil

  or other vegetable oil
• 3 tablespoons grated parmesan cheese
• 3 tablespoons heavy cream
• 1.5 teaspoons salt

  or more to taste

Instructions

• 1 Preheat oven to 200 C / 390 F
• 2 Use a sharp knife to cut the very tops off the garlic cloves (the parts not
  attached together. This will make it easier to squeeze the garlic out after
  roasting.
• 3 Take out a dinner plate sized piece of aluminum foil and double it on itself.
  Put the half garlic bulb in the foil and drizzle it with the olive oil. *
• 4 Fold up the foil tightly around the garlic bulb and roast in the oven for 35
  minutes.
• 5 Take out of oven and leave to cool.
• 6 When cool, squeeze the cloves out of the peels and mash them with a fork until
  smooth.
• 7 Put one liter of water** and 1.5 teaspoons of salt in a saucepan over high heat.
• 8 When the water is simmering, whisk in the cornmeal or corn flour. Whisk until
  there are no lumps. If there are lumps, you may need to add more water.
• 9 Cover and simmer for 40 minutes over low to medium-low heat.***
• 10 Once the polenta is cooked, whisk in the cream, parmesan and roasted garlic.
  Taste and adjust salt to your preference.

Nutrition Info