Rosemary Parmesan Polenta Recipe

Name: Rosemary Parmesan Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, unsalted (1 stick); 1/4 cup olive oil; 1 tablespoon garlic, minced (3 cloves); 1/2 teaspoon red pepper flakes, crushed; 1 tablespoon fresh rosemary leaf, minced; 1 teaspoon garlic salt; 1/4 teaspoon fresh black pepper; 3 cups chicken stock; 2 cups half-and-half; 2 cups milk; 2 cups cornmeal; 1 cup parmesan cheese, good quality grated; cornstarch; 1 tablespoon olive oil; 1 tablespoon butter

Servings: persons

1/2 cup butter, unsalted (1 stick)
1/4 cup olive oil
1 tablespoon garlic, minced (3 cloves)
1/2 teaspoon red pepper flakes, crushed
1 tablespoon fresh rosemary leaf, minced
1 teaspoon garlic salt
1/4 teaspoon fresh black pepper
3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups cornmeal
1 cup parmesan cheese, good quality grated
cornstarch
1 tablespoon olive oil
1 tablespoon butter

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.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, unsalted (1 stick), 1/4 cup olive oil, 1 tablespoon garlic, minced (3 cloves), 1/2 teaspoon red pepper flakes, crushed, and more.

Yes, Rosemary Parmesan Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Parmesan Polenta

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