Polenta with Rosemary and Parmesan

Polenta with Rosemary and Parmesan

food-dancer 26

"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."
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1 h servings 99 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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. Remove from the heat, and stir in the Parmesan cheese until well combined.
  2. 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. 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.


  1. 35 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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...

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 P...

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, i...

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 th...

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 l...

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 o...

I didn't have any chicken stock on hand but had a chicken and tomato bullion cube on hand that I decided to try instead. The polenta tasted so good that I actually decided not to add the parm an...

Thought this was delicious. Served it under a short ribs recipe and the presentation was magnifique, haha! I left out the rosemary and added a little more parmesan and it was a big hit. Loved ...