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.

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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

4 5

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.