Roasted Garlic Polenta

1. 1

   In a heavy bottom pot, bring 5 cups of water and sea salt to a boil.

2. 2

   Mix together the remaining 3 1/2 cups of water and corn grits in a bowl.

3. 3

   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.

4. 4

   Add the roasted garlic paste.

5. 5

   Reduce the heat so that the polenta is at a low simmer, stirring frequently.

6. 6

   Continue to do so until the polenta pulls away from the pot (about 35 minutes).

7. 7

   Pour the polenta into a baking sheet to cool.

8. 8

   Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.

9. 9

   To build the Polenta Napoleon:

10. 10

    Place a bed of smoky greens on the plate and top with a polenta square.

11. 11

    Top the square with a ladle of rosemary-scented white beans.

12. 12

    Top the beans with another polenta square.

13. 13

    Decorate the plate with roasted carrot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.