Ingredients:

  • 6 cups (1420 ml) Vegetable or Chicken Broth (low-sodium)
  • 1 teaspoon (5 ml) Salt
  • 1 cup (170g) Coarse Ground Polenta (also known as cornmeal or grits – not instant polenta)
  • 4 tablespoons (57g) Unsalted Butter
  • ½ cup (57g) Grated Parmesan Cheese (plus extra for serving)
  • Freshly Ground Black Pepper, to taste
  • 1 head of Garlic
  • 2 tablespoons (30ml) Olive Oil
  • 2 sprigs Fresh Rosemary

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast until soft and fragrant.
  2. Bring the broth and salt to a boil in a large saucepan.
  3. Gradually whisk in the polenta, ensuring no lumps form.
  4. Reduce the heat to low, and simmer, stirring frequently (almost constantly!) for 30-45 minutes, or until the polenta is thick and creamy.
  5. Squeeze the roasted garlic cloves into the polenta and mash them. Stir in the butter, parmesan cheese, and chopped rosemary. Season with black pepper to taste.
  6. Serve hot, topped with extra parmesan cheese and a drizzle of olive oil (optional).