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Polenta with Rosemary and Parmesan

Polenta with Rosemary and Parmesan

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
food-dancer

food-dancer

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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

naples34102
15

naples34102

2/12/2013

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 thinking if I had grown up with polenta THIS way I would have had a whole different attitude about it. Even more startling, Hubs hates polenta and he hates Parmesan cheese. I made him eat this anyway - he said I could make this anytime, and exactly as I made it tonight. The combination of water, milk and chicken broth? Excellent. (For the record, I like my polenta creamy, so I skipped the step of baking it)

sueb
14

sueb

2/1/2010

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 Parmesan cheese in the recipe!

JodiK
7

JodiK

2/8/2010

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, it was still a bit too perfumey, next time I"ll try a little less or as previously suggested, omit all together. I bet this would be good sliced and fried in some butter the next day too!

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