/gheeː peaː teaː/
Servings: 3 | 15 minutes | 520 kcal
Polenta has been a staple food in Italian cuisine since the Roman era and it is still very popular today. It is a versatile dish that can be served in a variety of ways and it is often used as a base for other dishes.
Legend has it that Marco Polo brought polenta back from China and introduced it to the Italians.
Ingredients
- 2 cups polenta
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 2 medium oranges, juice and zest of
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoons dried thyme
Instructions
- Bring the vegetable broth to a boil in a medium saucepan, and slowly stir in the polenta. Reduce heat to low and continue stirring for 5 minutes or until the polenta is thick and creamy.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Add the garlic, and cook until fragrant, about 1 minute. Stir in the orange juice, zest, balsamic vinegar, maple syrup, and thyme. Bring to a simmer and cook for 5 minutes or until the sauce has thickened.
- Divide the polenta among serving bowls, and top with the orange sauce. Serve warm.