When we’re tired of basic pasta dinners and want to make an extra special Italian meal, we whip up a pot of this incredibly flavorful polenta. It’s actually no more difficult than making a pot of oatmeal — you’ll never buy the premade stuff again once you try it! Coarse corn meal is simmered with chopped fresh rosemary, then finished with fresh corn kernels, cracked pepper, and Garlic Gold Oil. It’s so creamy and comforting, you’ll never miss the butter and cheese in most recipes! Serve topped with your favorite marinara sauce and a shake or two of our Garlic Gold Parmesan Nuggets.
– Coco Harris, Recipe Editor for Garlic Gold
- 1 cup coarse polenta
- 4 cups water
- 1 tablespoon coarsely chopped fresh rosemary
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup 2% milk
- ¼ cup Garlic Gold Oil
- kernels from 1 ear of fresh corn (about 1 1/2 cups)
1.Combine polenta, water, rosemary, salt, and pepper in a medium (2.5 quart) saucepan over medium heat. Stir occasionally until mixture comes to a boil.
2.Turn heat down to low and let simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
3.Turn off heat and add the milk, Garlic Gold Oil, and fresh corn, stirring vigorously until creamy. Serve immediately.