Garlic, dijon mustard, and sherry vinegar whisk together with a touch of maple syrup before extra virgin olive oil streams in gradually, building a balanced, gently sweet emulsion.
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In medium mixing bowl, combine garlic, mustard, vinegar, salt, and maple syrup. Gradually whisk in olive oil.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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