Name: Polenta with Rosemary and Parmesan
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 cups
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

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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

Step 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.

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Step 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.
Step 3

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

Nutrition Facts

Per Serving:

99 calories; protein 4.3g; carbohydrates 15.6g; fat 1.9g; cholesterol 5.8mg; sodium 291.2mg. Full Nutrition

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Ingredients

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