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Walla, Walla, WA | 509-529-7537

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton

Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps!

Ingredients
1 Cup Polenta style ground cornmeal
1 teaspoon garlic powder
1 Tablespoon UP Extra Virgin Olive Oil
2 teaspoons Garlic Olive Oil
Sea salt and fresh ground pepper to taste
Red pepper flakes
Additional Garlic 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 Organic California Koroneiki EVOO 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 EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.

Blenheim Apricot & Olive Oil Cake

Ingredients
2 cups Semolina
1 tablespoon Baking Powder
1½ teaspoon Baking Soda
½ teaspoon Salt
1 cup cane sugar, divided
2 Eggs
1¼ cups Buttermilk
¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio)
1 teaspoon Vanilla
zest of 1 lemon
4 medium sized ripe apricots, pitted and cut in half
⅔ cup honey
¾ cup Blenheim Apricot White Balsamic

Instructions
Preheat the oven to 350 degrees F.

Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil.

In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.

Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.

In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment

Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30-35 minutes. Take care not to overbake as this cake can dry out quickly.
While the cake is baking, make the apricot balsamic syrup by placing the honey and apricot balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ⅓.

When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in.

Let cool.

Serve at room temperature with a dollop of Greek style yogurt.

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients
4 tablespoons whole brown mustard seed
1/2 cup ground yellow mustard powder
1/3 cup water
1/2 cup Serrano Honey Vinegar
2 tablespoons Garlic Olive Oil (or other olive oil)
2 teaspoons salt

Directions

Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder.

Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt.

Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated.

Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to “age” the more mellow it becomes.

Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.

Will keep for up to 2 months refrigerated.