Polenta with Herbed Oil
Ingredients
- 2 teaspoons salt
- 1-1/2 cups yellow polenta (or coarse-ground cornmeal)
- 1/4 cup extra-virgin olive oil
- 1/4 cup (1/2 stick) unsalted butter
- 6 garlic cloves, roughly chopped
- 2 tablespoons dried herbs, such as oregano, basil, thyme, marjoram, rosemary, or a combination
- 1 teaspoon red pepper flakes
Instructions
- Combine 6 cups water and 1 teaspoon of the salt in a heavy-bottomed pot and bring to a boil. Slowly whisk in the polenta. Cook, stirring, until slightly thickened, 1 to 2 minutes, then reduce the heat to low. Cover and cook, stirring periodically to prevent from sticking to the bottom of the pan, until the polenta is tender and thoroughly cooked, 45 minutes to 1 hour. (If the mixture becomes too thick during cooking, add 1⁄2 cup water or so to thin it.)
- Meanwhile, heat the oil and butter in a small saucepan over medium-low heat until the butter is melted. Add the garlic and cook, stirring, until fragrant but not browned, about 5 minutes. Add the herbs and cook, stirring, for 2 minutes more. Add the red pepper flakes and remaining 1 teaspoon salt, stir for about 15 more seconds, then remove from the heat.
- Add half the oil mixture to the polenta and stir to combine. Transfer to a serving bowl and use the back of a spoon to create a swirl-shaped indentation on top of the polenta. Carefully spoon the rest of the herbed oil over the top of the polenta, allowing it to settle into the swirl pattern. Serve.
Notes
Recipe reprinted with permission from Cured by Steve McHugh & Paula Forbes (Ten Speed Press, a division of Penguin Random House, LLC., 2024). Photography by Denny Culbert.