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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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
6 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

Nutrition Facts

99 calories; protein 4.3g 9% DV; carbohydrates 15.6g 5% DV; fat 1.9g 3% DV; cholesterol 5.8mg 2% DV; sodium 291.2mg 12% DV. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2013
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) Read More
(22)

Most helpful critical review

Rating: 3 stars
08/28/2011
I subbed regular chicken broth and half-n-half instead of milk. Had it for dinner and then leftovers for breakfast the next day. I love grits and the only thing that will prevent me from making this again is I love to try new grit/polenta recipes. Read More
(3)
49 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/12/2013
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) Read More
(22)
Rating: 5 stars
02/01/2010
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! Read More
(14)
Rating: 5 stars
02/08/2010
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! Read More
(9)
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Rating: 4 stars
02/15/2011
One of my favorite recipes to make. I usually triple the recipe and make one for me mom and sis.. No wheat for them so this recipe is perfect.. I make exactly as given except I leave it in the oven about 30 minutes more.. then I can cut slices like a cake when it cools. Read More
(8)
Rating: 5 stars
06/23/2010
Based on other posts here I omitted the rosemary. Instead I used 1/2 tsp of Italian Seaoning. Wonderful flavor easy recipe. I'll make it again. Read More
(7)
Rating: 4 stars
01/05/2012
This recipe is great with the garlic I nix'd the rosemary added cumin and a touch of smoked paprika while on the stovetop then tucked shallots into the casserole polenta while baking in the oven. I also drizzled a rich olive oil beneath and over the polenta in the casserole dish. I'm shooting for a spoonable polenta so baking for 30 minutes wasn't exactly what I was looking for. I'm still learning!!! I subbed milk for coconut milk too. Less dairy = better for me. Read More
(5)
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Rating: 5 stars
01/09/2012
This is fabulous the only thing that I changed was I swapped basil for the rosemary just because we don't like rosemary. The first night this was creamy soft and delicious. I was originally looking for a firmer sliceable polenta and after having this in the fridge overnight that is exactly what it was. Today for lunch I was able to slice it into wedges. Wonderful both ways! I will make this regularly! Read More
(5)
Rating: 5 stars
03/19/2013
WOW! No more frozen Trader Joe's polenta for me! This was fantastic! I would like to play around with flavor combos in the future (maybe basil instead of rosemary or chopped spinach..) but at the same time don't want to mess with the perfection of this recipe:p Thank you for sharing this recipe! Read More
(4)
Rating: 4 stars
09/21/2010
Made recipe exactly as listed - half of my family loved it - half did not. But it was a texture issue more than anything. Read More
(3)
Rating: 3 stars
08/28/2011
I subbed regular chicken broth and half-n-half instead of milk. Had it for dinner and then leftovers for breakfast the next day. I love grits and the only thing that will prevent me from making this again is I love to try new grit/polenta recipes. Read More
(3)
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