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🍽️ Creamy Polenta with Sweet Roasted Garlic

190 kcal · 30 min · 4 servings

Ingredients

• 1 large garlic bulb
• salt
• pepper
• 1 tbsp olive oil
• 2 sprigs thyme
• 300 ml milk (1.5% fat)
• 100 g cornmeal
• 30 g Pecorino

Instructions

1. 1. Cut off the top of the garlic bulb so that the individual cloves are visible.
2. 2. Place the garlic on a large piece of aluminum foil (approx. 40 x 40 cm).
3. 3. Season the garlic with salt and pepper.
4. 4. Drizzle some olive oil over the garlic.
5. 5. Wash the thyme sprigs and shake them dry.
6. 6. Place the thyme sprigs on top of the garlic.
7. 7. Seal the aluminum foil tightly around the garlic.
8. 8. Place the packet on a baking sheet.
9. 9. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2-3).
10. 10. Bake the garlic on the middle rack for 1 hour and 15 minutes.
11. 11. Remove the garlic from the oven and let it cool down.
12. 12. Squeeze the roasted garlic cloves out of their skins with gentle pressure.
13. 13. Mix the milk with 250 ml of water and half a teaspoon of salt.
14. 14. Bring the liquid to a boil.
15. 15. Add the cornmeal to the boiling liquid while stirring constantly.
16. 16. Reduce the heat to a low setting.
17. 17. Cook the polenta for about 30 minutes, stirring frequently.
18. 18. Stir the prepared garlic cloves into the polenta.
19. 19. Let the mixture continue to cook for another 10 minutes.
20. 20. Grate the Pecorino cheese finely.
21. 21. Stir the grated Pecorino into the finished polenta.
22. 22. Finally, season the dish generously with salt and pepper.

Nutrition per serving

• kcal: 190
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 24 g