ROSEMARY PARMESAN POLENTA
This recipe came from our local grocery store (Festival Foods). I made it for the family and it was a hit. I always make enough for two dinners worth. On the first night, I serve it soft. The leftovers I chill then fry in butter. For fried polenta, you can make this recipe up to two days in advance. Just keep in the fridge until ready to fry & serve.
Provided by Julie C.
Categories Grains
Time 45m
Yield 1 polenta square, 12 serving(s)
Number Of Ingredients 15
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #american #dinner-party #grains #pasta-rice-and-grains
You'll also love
Elizabeth Tavira
[email protected]This recipe is a waste of time. The polenta was gummy and tasteless.
caden reyes
[email protected]I followed the recipe exactly, but my polenta turned out too watery. I'm not sure what I did wrong.
Ikgomotseng Mohale
[email protected]This polenta was a little too bland for my taste. I think I'll add some more herbs and spices next time.
Sernik
[email protected]I'm not a big fan of polenta, but this recipe was actually really good. The rosemary and parmesan added a lot of flavor.
Nickjr876
[email protected]I made this polenta for dinner last night and my family loved it. It was easy to make and very flavorful.
Lastik 911
[email protected]This was my first time making polenta and it was a success! I followed the recipe exactly and it turned out perfectly.
Ben Polak
[email protected]I tried this recipe and it turned out great! Thanks for sharing.
Samee Azad
[email protected]This polenta was so good! I'm definitely going to make it again.
KIERSTEN Vanderpool
[email protected]I love the combination of rosemary and parmesan in this polenta. It's a simple but delicious dish that's perfect for a weeknight meal.
Saysay Godo
[email protected]This recipe is a keeper! The polenta was creamy and flavorful, and the rosemary and parmesan added the perfect touch.
Danijel Brkic
[email protected]I've made this polenta several times and it always turns out great. It's a versatile dish that can be served as a side or a main course.
Sharon Martin
[email protected]This rosemary parmesan polenta was a hit! The flavors were perfectly balanced and the texture was creamy and delicious.