Best 3 Rosemary Parmesan Polenta Recipes

ROSEMARY AND AND PARMESAN CRUSTED CHICKEN WITH POLENTA

Steps:

• Start the sauce by covering 4 porcini mushrooms in boiling water - then add the remaining sauce ingredients, blend, and cook down. Cut pre-cookd polenta into slices (about .25 - .5 in) Drizzle olive oil on polenta, then grill making char marks Season chicken breasts with rosemary, fennel, and cheese. cover with parchment paper and pound down to drive in the seasoning and tenderize and flatten the breasts. Do both sides. Cook the seasoned chicken breasts in a tablespoon of olive oil. Add pancetta to pan while chicken cooks. Put asparagus on top of polenta after you turn the polenta once. Add oyster mushrooms to pan with chicken. Spoon tomato sauce onto plate Remove chicken from pan - to be sliced Add spinach to pan, add a little olive oil, cook until wilted. Plate the polenta, asparagus, spinach, slided chicken, oyster mushrooms, pancetta - drizzle balsamic vinegar over the dish

ROSEMARY PARMESAN POLENTA

Steps:

• Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
• Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
• Add the chicken stock, half-and-half and milk. Bring to boil.
• Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
• Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• Remove from heat and stir in the Parmesan.
• Serve.
• For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
• Cut the chilled polenta into 6 rectangles.
• Lift each out with a spatula. Dust each lightly with cornstarch.
• Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
• Add more butter and oil, as needed.
• Serve immediately.

POLENTA WITH ROSEMARY AND PARMESAN

Steps:

• 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.
• 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.
• Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.