Roasted Garlic Polenta
- 8 1/2 cups spring water
- 2 teaspoons sea salt
- 2 1/2 cups yellow corn grits
- 2 garlic heads roasted, removed
- from cloves and creamed into a paste
- 1 tablespoon olive oil
In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes).
Pour the polenta into a baking sheet to cool. Cut into desired shape and pan fry in olive oil until golden in color.
This recipe yields ?? servings.