Rosemary-Infused Polenta

    (44)
    1 hour

    Polenta is cooked with a rosemary infused water, it then gets a seasoning of Parmesan cheese before being baked. Serve as a side dish. It usually goes best with meat with gravy.


    35 people made this

    Ingredients
    Serves: 12 

    • 650ml low salt chicken stock
    • 475ml water
    • 350ml milk
    • 3 cloves garlic, finely chopped
    • 1 1/2 teaspoons chopped fresh rosemary
    • 1 teaspoon salt
    • 200g polenta or fine cornmeal
    • 40g Parmesan cheese, grated or more if desired
    • salt and black pepper to taste

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a saucepan, bring to the boil the chicken stock, water, milk, garlic, rosemary and salt. Gradually whisk in polenta, set heat to medium-low and simmer the polenta mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat and stir in the Parmesan cheese until well combined.
    2. Preheat oven to 190 C / Gas 5. Grease a 2 litre baking dish. Spoon the polenta into the prepared dish, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
    3. Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.
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    Reviews & ratings
    Average global rating:
    (44)

    Reviews in English (36)

    by
    21

    I grew up in an Italian family and polenta was common. I must confess, however, that I was always disappointed when Mom or Grandma served it because I hated it. (An understatement, for sure) I'm thinking if I had grown up with polenta THIS way I would have had a whole different attitude about it. Even more startling, Hubs hates polenta and he hates Parmesan cheese. I made him eat this anyway - he said I could make this anytime, and exactly as I made it tonight. The combination of water, milk and chicken broth? Excellent. (For the record, I like my polenta creamy, so I skipped the step of baking it)  -  11 Feb 2013  (Review from Allrecipes US | Canada)

    by
    14

    This is good, but next time I think I will add more cornmeal. I like polenta a little drier. Since that is my personal preference I can't fault the recipe! I like the idea of the garlic and Parmesan cheese in the recipe!  -  30 Jan 2010  (Review from Allrecipes US | Canada)

    by
    9

    I love grits and polenta. This is a fantastic recipe! So easy and so yummy. The garlic and parmesan are wonderful additions. I used 3/4 tsp dried rosemary, and although I do like rosemary, it was still a bit too perfumey, next time I"ll try a little less or as previously suggested, omit all together. I bet this would be good sliced and fried in some butter the next day too!  -  07 Feb 2010  (Review from Allrecipes US | Canada)

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