Roasted Garlic Polenta

Ingredients

• 8 1/2 cups spring water
• 2 teaspoons sea salt
• 2 1/2 cups yellow corn grits
• 2 heads roasted garlic
• removed from cloves and creamed into a paste
• 1 tablespoon olive oil

Instructions

1. In a heavy bottom pot, bring 5 cups of water and sea salt to a boil.
2. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl.
3. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended.
4. Add the roasted garlic paste.
5. Reduce the heat so that the polenta is at a low simmer, stirring frequently.
6. Continue to do so until the polenta pulls away from the pot (about 35 minutes).
7. Pour the polenta into a baking sheet to cool.
8. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
9. To build the Polenta Napoleon:
10. Place a bed of smoky greens on the plate and top with a polenta square.
11. Top the square with a ladle of rosemary-scented white beans.
12. Top the beans with another polenta square.
13. Decorate the plate with roasted carrot sauce.