Parmesan Polenta


We're always happy to get fun inspiration for meals using Kricklewood Farm Sunflower Oils.  This looks yummy and will have to give it a try.  It calls for Garlic or Chili Oil but I would try the two of them together.  That way you get the best of both worlds - garlic with a bit of heat!


  • 1 cup Polenta
  • 1/4 cup Butter
  • 1/4 cup Parmesan Cheese
  • 3 cups Water
  • Selection of Mixed Vegetables
  • 2 cups Pho or Raamen Broth
  • Kricklewood Farm Garlic and/or Chili Sunflower Oil according to taste


  1. Bring water to boil and add Polenta, reduce heat and stir for 5 minutes until mixture is separated from the side of the pot. Fold in Parmesan Cheese.
  2. Pour into shallow pan and place in 350 degree oven for 10 minutes.
  3. In wok, mix broth, a good dash of Kricklewood Farm Garlic or Chili Sunflower Oil. 
  4. Bring to heat and add a selection of vegetables:  bean sprouts, red peppers, green beans, etc.
  5. Cook until veggies are done. 
  6. Serve veggies and broth over a slice of Polenta, top with Kricklewood Farm Garlic and/or Chili Oil. 
  7. Enjoy! 


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