in Italy

Polenta with herbs and olives

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Ingredients for 4 servings:

  • 1 tbsp olive oil
  • 1 shallot(s)
  • 1 garlic clove(s)
  • 500 ml water
  • Salt
  • 125 g polenta (corn semolina)
  • 100 g ricotta
  • 10 black olives, pitted
  • 1 sprig(s) of thyme
  • 1 sprig(s) rosemary
  • 8 sage leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and finely dice the shallot. Peel and chop the garlic clove, pluck and chop the herbs from their stalks, and finely slice the olives. Heat the olive oil in a saucepan over medium heat, add the diced shallot and garlic, and sauté until golden brown. Pour in the water, season with salt, and bring to a boil. Stir in the cornmeal while stirring, then reduce the heat to the lowest setting. Cook for 5 minutes, stirring constantly. Turn off the heat, stir in the herbs, olives, and ricotta, and let the polenta simmer in the covered pan for about another 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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