Serves: 6 - 8


  • 3 Tbsp. unsalted butter
  • 2 Tbsp. of olive oil
  • 1/2 small onion diced fine
  • 2 cloves garlic, finely chopped
  • 3 cups whole milk
  • 1 cup fine ground Semolina (or cornmeal)
  • 1 cup Parmesan cheese
  • Salt and White pepper to taste


  1. Heat a medium-size pot on medium-high heat, add olive oil and butter and allow butter to melt.
  2. Sweat the onion and garlic over medium heat until the onion is translucent and the garlic is a light golden brown.
  3. Add the milk. Bring the milk to a quick boil and reduce to a simmer.
  4. Season with salt and white pepper.
  5. Reduce heat to a minimum. Then start whisking constantly and adding the semolina in a slow, steady stream. When the semolina is totally incorporated, keep whisking for another 2 minutes. Remove from the heat.
  6. Whisk in the Parmesan cheese. Cover the pot and let rest for 2 minutes.
  7. Serve the polenta and garnish with some fresh grated Parmesan and extra virgin olive oil.
  8. Get Fekerized.