Polenta with Rosemary and Parmesan

Name: Polenta with Rosemary and Parmesan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons chopped fresh rosemary; 3 cloves garlic, minced; 651 milliliters low-sodium chicken broth; 355 milliliters milk; 118 milliliters shredded Parmesan cheese, or more if desired; 1 teaspoon salt; 6 servings salt and black pepper to taste; 473 milliliters water; 355 milliliters yellow cornmeal

Polenta with Rosemary and Parmesan might be a good recipe to expand your side dish recipe box. This recipe serves 6. One portion of this dish contains about 11g of protein, 7g of fat, and a total of 242 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, garlic, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free diet.

Instructions

In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes.

Ingredients you will need

Chicken Broth

Cornmeal

Rosemary

Garlic

Water

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Remove from the heat, and stir in the Parmesan cheese until well combined.

Ingredients you will need

Parmesan

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired.

Ingredients you will need

Parmesan

Polenta

Equipment you will use

Oven