Creamy Heirloom Corn Polenta with Black Garlic – Espelette Chili Flake Grove 45 Olive Oil

This recipe comes to us from Chef Jack Herron of Eat It, Make It, Grow It in Sonoma, California.
Drizzle with some chili infused Grove 45 EVOO and you have a fall comfort dish that will please even the pickiest of eaters.

Ingredients:

·       1 cup Heirloom Corn Polenta Meal (or other quality polenta meal)

·       4 cups Water (or Chicken Stock)

·       4 Tablespoons Unsalted Butter

·       1 teaspoon Salt + salt to finish

·       ½ Tablespoon Black Fermented Garlic chopped

·       1 teaspoon Espelette Chili Flake

·       Grove 45 Extra Virgin Olive Oil

 Yields about 4 cups

Procedure:

In a medium sauce pot, bring 4 cups water or stock to a boil over medium-high heat.
Add 1 teaspoon of salt. 
Slowly pour 1 cup corn polenta meal into boiling water while whisking and continue whisking until polenta is thickened and smooth.  Turn heat down to low and continue cooking for 30 minutes.  Whisk every few minutes to check consistency and add more water or stock if polenta seems too thick.  
Add 4 Tablespoons butter and whisk until melted and incorporated. 
After 30 minutes of cook time, taste the polenta and add more salt to taste as needed.
Serve polenta in a bowl garnished with black garlic, espelette chili flake, and a generous drizzle of Grove 45 Extra Virgin Olive Oil.

This dish is also great served with sautéed mushrooms, shaved parmesan, caramelized onion, and a sprinkle of wild fennel pollen.

Enjoy!