with a Roasted Garlic and Basil Butter
200g Martelli Organic Cornmeal- Polenta
1 Bulb of Garlic
Monastery Signature Olio Quattrociocchi Extra Virgin Olive Oil
200ml Sealtest 2% Milk
1 Large bunch of Fresh Basil
1 tbsp. Martelli Sea Salt
125 g Stirling Unsalted Butter
1 Belle Donne whole Nutmeg, for grating
1 cup Rossi Parmigiano Reggiano cheese, grated
1 Monastery Signature Vienna Stick
Preheat your oven to 400°F.
Peel any loose layers from the garlic bulb, and slice the garlic in half horizontally.Please it on a sheet of foil and drizzle with Olive Oil. Wrap it up with the foil and
pop in the oven on the middle rack for 30 to 35 minutes until very fragrant and soft.Remove from the oven, set aside to cool.
Pour the milk in to a large heavy bottomed saucepan along with 800 ml of water and a tablespoon of sea salt. Bring to a boil.
Once boiling, pour in the polenta in a slow and steady stream, whisking as you go. Keep whisking for 2 to 3 minutes over high heat. Reduce the heat to low and continue to cook the polenta for about 40 minutes or until the polenta thickens and comes away from the sides of the pan, stirring every 5 minutes.
Melt the butter and mix half of it with the basil leaves in a blender or food processor. Take the roasted garlic and remove all the cloves from the roasted bulb. They should be so soft and pop right out of the shell as you squeeze them. Place the garlic in the blender with the basil, along with a good grating of nutmeg. Blend until combined and bright green in colour then pour into a pan and heat on low just until warmed through.
When the polenta is ready add ¾ of the grated cheese and the remaining melted butter and stir to combine. Transfer to a large serving bowl and top with a light drizzle of Olive Oil. Finally serve with the warmed basil butter poured on top, finished with the remaining grated cheese. Serve with a sliced Vienna stick and enjoy!
Chef’s Tip: Polenta is a great side dish with sliced grilled steak, a meaty beef stew or Osso Bucco.
Courtesy of Monastery Bakery