Garlic Polenta with Hemp

In honour of National Garlic Day, we present Chii‘s tasty hemp recipe!


  • 1 1/2 cups cornmeal
  • 3 cups water
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/2 cup hulled hemp seeds
  • 2 bay leaves
  • Pinch of salt
  • 1 clove garlic, pressed


1. Bring polenta and bay leaves to a boil, and then reduce heat to low. Stir until mixture thickens. Add the olive oil, hulled hemp seeds and salt pressed garlic.
2. Spread polenta on to a piece of parchment paper about 1 inch thick and allow to cool. Remove bay leaves at this stage if desired-however they make for an attractive appearance.
3. Cut polenta into bars.
4. Brown both sides of the polenta in a lightly oiled skillet.
5. Serve with slices of tomatoes, fresh herbs or as a side with grilled salmon.
These can also be baked at medium until golden. Appx 350 degrees


Servings: Around 10 bars
Preparation Time: 15 min, then cooling and baking

AUTHOR - Darrin Fiddler

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