Creamy Polenta


  1. In a medium saucepan, heat olive oil on medium heat for 2 minutes. Toast garlic cloves in olive oil until lightly browned and aromatic.
  2. Add red pepper flakes and whole milk and bring to a simmer.
  3. Whisk polenta while adding it to the simmering milk and turn down heat.
  4. Cook on low heat until the polenta thickens to the desired consistency.
  5. Add salt, pepper, chopped oregano and Parmigiano-Reggiano at the end of the cooking process. Taste for seasoning.


  • 2 tbsp oil, olive, extra virgin
  • 4 garlic, bulb(s), minced
  • 2 cups milk, whole
  • 1/2 cup cornmeal, polenta
  • 2 tsp Kosher salt
  • 1/2 tsp black pepper, cracked
  • 2 sprigs oregano, chopped
  • 2 oz. Parmigiano Reggiano, grated
  • 1/4 tsp red pepper, flakes, crushed