*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.
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)
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!
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!
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.
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.
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!
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!
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.
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