Rosemary & Sheep Milk Polenta Recipe

Name: Rosemary & Sheep Milk Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cup water; 2 vegetable or chicken stock cubes; 1 cup corse polenta; 1 tbsp. fresh ground rosemary; fresh ground pepper to taste; 1/2 cup shredded Kashkaval (or any comparable shredded cheese); 1 tbsp. olive oil; 1 diced tomato; 1 sliced avocado; 1/4 cup salsa verde (optional); 1 can black beans (optional)

Servings: persons

4 cup water
2 vegetable or chicken stock cubes
1 cup corse polenta
1 tbsp. fresh ground rosemary
fresh ground pepper to taste
1/2 cup shredded Kashkaval (or any comparable shredded cheese)
1 tbsp. olive oil
1 diced tomato
1 sliced avocado
1/4 cup salsa verde (optional)
1 can black beans (optional)

1
Bring water to rolling boil with stock cubes. Sift in polenta while stirring continuously. Mix in rosemary and pepper. Reduce to simmer for 10 minutes. Mix in 1/4 cup shredded cheese.
2
Hot (immediately): Let polenta cool for 5 minutes. In separate sauce pan, heat black beans. Serve polenta into 3-4 bowls. **go to finishing directions**
3
Cold (wait a few hours): Spread poloenta into oiled 9x13 baking pan, cover. Place in refrigerator for 2 hours, till fully cooled.
4
When cooled, slice polenta on the diagonal to make 12 diamond-shaped squares. Heat I tbls. olive oil in sautee pan. When oil is hot, place polenta slices in pan, brown on both sides till cooked through. Heat black beans in sauce pan until cooked, 5-7 minutes. Move polenta to 3-4 plates when browned and crispy. **go to finishing directions**
5
Finishing (hot or cold): Sprinkle half of remaining cheese on to polenta. Pour black beans evenly over polenta. Add remaining cheese, diced tomatoe, and avocado. Pour salsa verde over dish.
6
Serve.

257

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 11 ingredients. The key ingredients include: 4 cup water, 2 vegetable or chicken stock cubes, 1 cup corse polenta, 1 tbsp. fresh ground rosemary, and more.

Yes, Rosemary & Sheep Milk Polenta falls under the Snacks & Appetizers 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 & Sheep Milk Polenta

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