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Buttery Polenta

Buttery Polenta


"Polenta is to Northern Italy what bread is to Tuscany."

Polenta has been enjoyed for eons, and in many different fashions. But we might be as bold to say that this is one of our favourite versions. Between the Butter Olive Oil and layers of cheese, some kind of magic happens. It's honestly good on its own, but is quite amazing served hot with ragu, sautéed mushrooms, or short ribs!

Difficulty: 1 / 5



Step 1 - Bring chicken broth, milk, water, and Garlic Lovers Passion Rub to a boil, then gradually whisk in cornmeal. Reduce heat to medium-low, whisking constantly as polenta thickens, then half-cover pot and let cook for 30 minutes, whisking occasionally to prevent the sides from sticking and ensuring creaminess is maintained. Remove lid and stir in cheeses and Butter Infused Olive Oil.

  • Butter Olive Oil
  • Sea Salt Fusion Veggie Garnish