Summary

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

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Instructions

1. 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.
2. 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.
3. 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.