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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Rosemary & Sheep Milk Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions