Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Polenta con Olio Aglio e Peperoncino a Scaglie

Polenta with Olive Oil, Garlic, and Red Pepper Flakes

Name: Polenta with Olive Oil, Garlic, and Red Pepper Flakes
Total time: 3600 s
Yield: 4 people
Ingredients: 1 package Valsugana polenta; as needed Extra virgin olive oil,; 1 clove garlic; as needed Salt,; Red pepper flakes, to taste

Fabio Del Buono @FabioMasterChef

Paola

Polenta with Olive Oil, Garlic, and Red Pepper Flakes

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour

4 people

1 packageValsugana polenta
as neededExtra virgin olive oil,
1 clovegarlic
as neededSalt,
Red pepper flakes, to taste

Saved

Steps

1 hour

1

Bring salted water to a boil in a pot for the polenta.
2

Meanwhile, in a small pan, heat the olive oil and finely chopped garlic until golden, then add the red pepper flakes and turn off the heat.
3

Once the water is boiling, add a drizzle of olive oil and gradually pour in the polenta while stirring with a wooden spoon.
4

Cook the polenta until done.
5

Once the polenta is ready, turn off the heat and let it cool in the same pot for about 40 minutes.
6

After this time, take a cutting board and invert the pot to release the polenta, then cut the polenta with a knife (or string).
7

Heat a non-stick pan, and once hot, place the polenta slices in the pan to grill.
8

Plate and serve the polenta with the oil you prepared earlier.