Polenta with Herbs and Olives
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon olive oil
- 1 shallot (s)
- 1 clove garlic
- 500 ml water
- salt
- 125 g polenta, (corn rits)
- 100 g ricotta
- 10 olives, black, seedless
- 1 sprig thyme
- 1 sprig rosemary
- 8 leaves sage
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the shallot. Peel and chop the clove of garlic, pluck the herbs from the stalks and chop, cut the olives into thin slices.
- Heat the olive oil in a saucepan on medium heat, add the diced shallot and garlic and sauté until golden. Pour in the water, season with salt and bring to a boil.
- Stir the corn grits into the boiling liquid and turn the hob on the lowest setting. Cook for 5 minutes, stirring constantly, turn off the stove, stir in the herbs, olives and ricotta well and let the polenta steep in the closed pot for about 30 minutes.
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