ULTIMATE POLENTA RECIPE! *VEGAN*

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  • By Photo and Recipe credit to Radha Hamilton
ULTIMATE POLENTA RECIPE! *VEGAN*

Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps!


Ingredients
1 Cup Polenta style ground cornmeal
1 teaspoon garlic powder
1 Tablespoon Organic California Koroneiki Extra Virgin Olive Oil
2 teaspoons Garlic Olive Oil
Sea salt and fresh ground pepper to taste
Red pepper flakes 
Additional Garlic Olive Oil for finishing 

Directions
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.

While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.

Reduce to a simmer, stirring occasionally for approximately  20-25 minutes to create a smooth, creamy consistency.

When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.