Recipe by food-dancer
"Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don't care for the flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 3/4 cups
low-sodium chicken broth
1 1/2 cups
1 1/2 teaspoons
chopped fresh rosemary
1 1/2 cups
shredded Parmesan cheese, or more if desired
salt and black pepper to taste
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)
I subbed regular chicken broth and half-n-half instead of milk. Had it for dinner and then leftovers for breakfast the next day. I love grits and the only thing that will prevent me from making this again is I love to try new grit/polenta recipes.
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!
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!
One of my favorite recipes to make. I usually triple the recipe and make one for me, mom and sis.. No wheat for them so this recipe is perfect.. I make exactly as given except I leave it in the oven about 30 minutes more.. then I can cut slices like a cake when it cools.
Based on other posts here I omitted the rosemary. Instead, I used 1/2 tsp of Italian Seaoning. Wonderful flavor, easy recipe. I'll make it again.
This is fabulous, the only thing that I changed was I swapped basil for the rosemary just because we don't like rosemary. The first night this was creamy, soft and delicious. I was originally looking for a firmer, sliceable polenta and after having this in the fridge overnight that is exactly what it was. Today for lunch I was able to slice it into wedges. Wonderful both ways! I will make this regularly!
This recipe is great with the garlic, I nix'd the rosemary, added cumin and a touch of smoked paprika while on the stovetop, then tucked shallots into the casserole polenta while baking in the oven. I also drizzled a rich olive oil beneath and over the polenta in the casserole dish.
I'm shooting for a spoonable polenta, so baking for 30 minutes wasn't exactly what I was looking for. I'm still learning!!! I subbed milk for coconut milk too. Less dairy = better for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Polenta with Rosemary and Parmesan
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 17
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See a foolproof method for creamy, lump-free polenta.
Turn five simple ingredients into a flavorful baked fish dinner.
See how to make a super-simple baked chicken dinner.