Roasted Garlic and Thyme Polenta

• 1.5 cups of unsalted cashews

• 1 cup of cacao powder

• 4 ounces or 1/2 cup of grade A maple syrup

• 1 tsp vanilla extract

• 1/8 tsp baking soda

• 1/2 tsp kosher salt

• 1 cup semi sweet chocolate chips (can use dairy free to make this a dairy free recipe, sugar free etc!)

Method

Preheat your oven to 400 degrees. Cut the top of the garlic head off- just the tip. Place the garlic in some foil and drizzle a little bit of olive oil all over it. Wrap the foil so the garlic is fully covered.

Roast the garlic for 40 minutes, remove from the oven and allow it to cool. Once the garlic is cool enough to handle, squeeze the garlic cloves into a small bowl and mash them with a fork; set aside.

Meanwhile bring 4 cups of water and a heavy pinch of salt to a boil. Once at a boil, slowly whisk in 1 cup of polenta. Note: doing this slowly and whisking while you add will help eliminate clumps. No one likes clumpy polenta. Lower to a simmer.

Stir often for 15 minutes until the mixture is thick. Take the polenta off of the heat.

Add in your thyme, the butter, another heavy pinch of salt + cracked pepper, and parmesan cheese if using. Stir and check for seasoning and add more thyme, salt, and pepper if you’d like. Serve immediately.

If waiting to serve, you may need to add a little bit of water or milk to loosen the polenta up as it sometimes can become stiff while cooling.

As mentioned, serve with any main course, or as your main course! Goes great with my Easiest Short Ribs Ever.