Ingredients for Rosemary Polenta
- Unsalted Butter
- Olive Oil
- Minced Garlic Cloves
- Crushed Red Pepper Flakes
- Fresh Rosemary Leaf
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Chicken Stock
- Half And Half
- Milk
- Cornmeal
- 1/2 cup grated Parmesan cheese
- Flour
- 2 tablespoons butter
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How to Make Rosemary Polenta
- Bring the water and salt to a boil in a medium saucepan over high heat.
- Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low.
- Simmer for 15-20 minutes, stirring frequently, until the polenta is thick and creamy. Stir in the rosemary during the last 5 minutes of cooking.
- Remove from heat and stir in the butter and Parmesan cheese until melted and well combined.
- Serve immediately or let cool completely before serving. Can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
4g
Fat
51g
Carbs
7g
