Polenta with Rosemary and Parmesan

Polenta with Rosemary and Parmesan

29
food-dancer 26

"Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don't care for the flavor."

Ingredients

1 h {{adjustedServings}} servings 99 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
  3. Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.
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Reviews

29
  1. 35 Ratings

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I grew up in an Italian family and polenta was common. I must confess, however, that I was always disappointed when Mom or Grandma served it because I hated it. (An understatement, for sure) I'm...

This is good, but next time I think I will add more cornmeal. I like polenta a little drier. Since that is my personal preference I can't fault the recipe! I like the idea of the garlic and P...

I love grits and polenta. This is a fantastic recipe! So easy and so yummy. The garlic and parmesan are wonderful additions. I used 3/4 tsp dried rosemary, and although I do like rosemary, i...