Mushroom & Sage Olive Oil PolentaMissy - Blissbranding Digital Specialist
4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Coronado Taste of Oils Mushroom & Sage Olive Oil
Salt & freshly ground pepper to taste
Bring the stock to a simmer in a heavy 6+ quart pot.
Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes.
Remove from heat an stir in the cheese and Coronado Taste of Oils Mushroom & Sage Olive Oill.
Adjust the seasoning with salt and pepper if desired.