Polenta with Roasted Garlic

Ingredients

• 1 large head of garlic
• Salt
• Pepper
• 1 tbsp Olive Oil
• 2 sprigs thyme
• 300 ml milk (1.5% fat)
• 100 g cornmeal
• 30 g pecorino

Instructions

1. 1.

   Trim the top quarter of the garlic head so all cloves are visible in their skins. Place the head on a 40 x 40 cm piece of aluminum foil.

2. 2.

   Season the garlic with salt and pepper, drizzle with olive oil. Wash the thyme sprigs, shake off excess water, and lay them over the garlic. Seal the foil tightly, place it on a baking sheet, and bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) on the middle rack for 1 ¼ hours.

3. 3.

   Remove the garlic from the oven and let it cool.

4. 4.

   Press lightly to loosen the cloves from their skins.

5. 5.

   Bring the milk with 250 ml water and ½ tsp salt to a boil.

6. 6.

   Add the cornmeal to the boiling liquid while stirring.

7. 7.

   Reduce the heat and cook the polenta, stirring frequently, for about 30 minutes. Stir in the garlic cloves and continue cooking for another 10 minutes. Grate the Pecorino.

8. 8.

   At the end of cooking, stir the Pecorino into the polenta and season generously with salt and pepper.