This recipe produces a light and refreshing creamy polenta. It is creamy not because of cream or butter, but olive oil. Of course you can use cream or butter, in which case perhaps it is better to omit apple cider vinegar.
The amount of tomato can be adjusted to your taste. The suggested amount produces a relatively mild taste, if you prefer a more tomatoey flavour, you can double the amount of puree.
I prefer to add olive oil at the end so the olive oil flavour is more profound.
- 50 ml tomato puree
- 100 ml polenta
- 1 clove garlic, crushed
- 500ml boiling water
- 1 tablespoon mustard
- 4 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt to taste
- Heat 1 tablespoon olive oil, add tomato puree and garlic and cook for about 10-15 minutes, stirring frequently. If it starts sticking or burning, add a small amount of water
- Add boiling water and slowly add polenta while whisking/stirring briskly
- Add mustard and cook until done, stirring continuously
- When polenta is cooked add olive oil and apple cider vinegar
- Add salt during the process