Ingredients
1 Cup Polenta style ground cornmeal
1 teaspoon garlic powder
1 teaspoon garlic powder
1 Tablespoon Koroneiki Extra Virgin Olive Oil
2 teaspoons Garlic Olive Oil
Sea salt and fresh ground pepper to taste
Red pepper flakes
Additional Garlic Olive Oil for finishing
Directions
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.
While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki extra virgin olive oil and two teaspoons of Garlic Olive Oil.
Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.
When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic extra virgin olive oil on top, and sprinkle with red pepper flakes.
While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki extra virgin olive oil and two teaspoons of Garlic Olive Oil.
Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.
When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic extra virgin olive oil on top, and sprinkle with red pepper flakes.