Ingredients:

• 1 cup polenta style ground cornmeal
• 1 teaspoon garlic powder
• 1 tablespoon Rocky Mountain Olive Oil Hojiblanca Mild Extra Virgin Olive Oil
• 2 teaspoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
• sea salt and fresh ground pepper to taste
• red pepper flakes
• additional Garlic Infused Olive Oil for finishing

Directions:

Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.

While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Hojiblanca Extra Virgin Olive Oil and two teaspoons of Garlic Olive Oil.

Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.

When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic Olive Oil on top, and sprinkle with red pepper flakes.