Roasted Garlic and Herb Polenta

This stovetop side uses quick-cooking polenta finished with roasted garlic, butter, Parmesan, and herbs. It stays spoonable and is intended to be served immediately alongside saucy or roasted mains.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 5 milliliter olive oil for roasting garlic
• 1 count garlic head top sliced off, roasted, cloves mashed; yields about 8 cloves
• 900 milliliter water divided
• 5 gram fine salt divided
• 180 gram coarse yellow cornmeal polenta quick-cooking
• 150 milliliter water divided
• 30 gram unsalted butter divided
• 40 gram finely grated Parmesan cheese divided
• 2 gram fine salt divided
• 1 gram black pepper freshly ground
• 2 teaspoon fresh thyme leaves picked from stems
• 2 tablespoon fresh parsley finely chopped
• 50 milliliter water divided

Instructions

1. Heat the oven to 200°C. Put the garlic head in foil or a small baking dish, drizzle with the olive oil, and wrap or cover tightly. Roast until the cloves are soft and golden, then squeeze out the cloves and mash them smooth. The garlic is soft, fragrant, and easily mashed.
2. Bring 900 milliliters of the water and 5 grams of the salt to a boil in the saucepan over high heat. The water is at a rolling boil and the salt has dissolved.
3. Whisk in the polenta in a thin stream, then reduce the heat to low. Stir for 10 to 15 minutes until thick and smooth; if it tightens too much, loosen it with some of the remaining water. The polenta is thick, creamy, and no longer tastes gritty.
4. Stir in the butter, Parmesan, mashed roasted garlic, black pepper, thyme, parsley, and the remaining salt. Cook 1 to 2 minutes more, stirring constantly, until the cheese is melted and the herbs are evenly distributed. If needed, add a small splash of the remaining water to keep it spoonable. The polenta is glossy, aromatic, and soft enough to mound on a spoon.
5. Serve immediately in warmed bowls or as a plated side beside a saucy main. The polenta holds a creamy, flowing texture at the table.