Garlic
Polenta
2 tablespoons Bertolli® Pure Olive Oil Classico
2 cloves garlic
4 cups water
1 cup cornmeal
2 tablespoons grated Parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil leaves, crushed
Bertolli® Olive Oil & Garlic Pasta Sauce
Lightly oil 13 x 9 ince backing pan; set aside. In 2-quart saucepan, heat olive oil over medium heat and cook garlic 30 seconds. Stir in water and bring to a boil. With wire whisk, stirring constantly, slowly pour in cornmeal. Reduce heat to low simmer, stirring constantly, 5 minutes or until cornmeal thickens. Remove from heat and stir in cheese, salt, pepper, and basil. Spoon into prepared baking pan; let stand to cool. To serve, cut into squares or wedges and top with Pasta Sauce.
Wine Pairing: Ecco Domani Chiantil
2 tablespoons Bertolli® Pure Olive Oil Classico
2 cloves garlic
4 cups water
1 cup cornmeal
2 tablespoons grated Parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil leaves, crushed
Bertolli® Olive Oil & Garlic Pasta Sauce
Lightly oil 13 x 9 ince backing pan; set aside. In 2-quart saucepan, heat olive oil over medium heat and cook garlic 30 seconds. Stir in water and bring to a boil. With wire whisk, stirring constantly, slowly pour in cornmeal. Reduce heat to low simmer, stirring constantly, 5 minutes or until cornmeal thickens. Remove from heat and stir in cheese, salt, pepper, and basil. Spoon into prepared baking pan; let stand to cool. To serve, cut into squares or wedges and top with Pasta Sauce.
Wine Pairing: Ecco Domani Chiantil
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