Rosemary Parmesan Polenta

Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe came from our local grocery store (Festival Foods). I made it for the family and it was a hit. I always make enough for two dinners worth. On the first night, I serve it soft. The leftovers I chill then fry in butter. For fried polenta, you can make this recipe up to two days in advance. Just keep in the fridge until ready to fry & serve.

Ingredients Nutrition

Directions

  1. Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
  2. Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
  3. Add the chicken stock, half-and-half and milk. Bring to boil.
  4. Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
  5. Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
  6. Remove from heat and stir in the Parmesan.
  7. Serve.
  8. For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
  9. Cut the chilled polenta into 6 rectangles.
  10. Lift each out with a spatula. Dust each lightly with cornstarch.
  11. Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
  12. Add more butter and oil, as needed.
  13. Serve immediately.
Most Helpful

The recipe was greatly reduced to 3 nice servings. The polenta used required a longer cook period than the recipe indicated and resulted in needing additional stock. The calories were reduced by using non-fat milk in place of the cream. Even with that the end result was a very creamy and nicely seasoned dish. It was served topped with sauteed Cajun shrimp and peas. Made for PAC 2012.

PaulaG November 05, 2012