Polenta with Rosemary and Parmesan

4.4
(48)
38 Reviews
5 Photos

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.

Submitted by food-dancer
Published on January 14, 2010
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
12
Yield:
6 cups
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Ingredients

  • 2 ¾ cups low-sodium chicken broth

  • 2 cups water

  • 1 ½ cups milk

  • 3 cloves garlic, minced

  • 1 ½ teaspoons chopped fresh rosemary

  • 1 teaspoon salt

  • 1 ½ cups yellow cornmeal

  • ½ cup shredded Parmesan cheese, or more if desired

  • salt and black pepper to taste

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.

62 home cooks made it!

Nutrition Facts (per serving)

99 Calories
2g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 99
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 6%
Cholesterol 6mg 2%
Sodium 291mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 4g 9%
Vitamin C 0mg 0%
Calcium 81mg 6%
Iron 1mg 4%
Potassium 79mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.