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Add a photoServings: 1
Ingredients
- 8Â 1/2 c. spring water
- 2 tsp sea salt
- 2Â 1/2 c. yellow corn grits
- 2 x garlic heads roasted, removed
- Â Â from cloves and creamed into a paste
- 1 Tbsp. extra virgin olive oil
Directions
- In a heavy bottom pot, bring 5 c. of water and sea salt to a boil. Mix together the remaining 3 1/2 c. of water and corn grits in a bowl. When the pot of water comes to a boil, add in the cornmeal mix and stir quickly and continuously till the entire mix is well blended. Add in the roasted garlic paste. Reduce the heat so which the polenta is at a low simmer, stirring frequently. Continue to do so till the polenta pulls away from the pot (about 35 min).
- Pour the polenta into a baking sheet to cold. Cut into desired shape and pan fry in extra virgin olive oil till golden brown in color.
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