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.
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Chris The Toon Boy
[email protected]I'm not sure what I did wrong, but my polenta turned out lumpy. I'll have to try it again.
Meer Daniyal
[email protected]This recipe is a keeper! I'll definitely be making it again.
Nikolas Orfanidis
[email protected]My polenta didn't turn out as creamy as I would have liked. I think I might have cooked it for too long.
Max Legend
[email protected]This polenta is the perfect comfort food. It's warm, creamy, and cheesy. I love it!
Emmanuel Solomon
[email protected]I used chicken broth instead of water and it was amazing!
Ihtesham Khan
[email protected]The polenta was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Billy Smith
[email protected]I've never made polenta before, but this recipe made it easy. It turned out creamy and delicious.
chaotic alien person
[email protected]This is a great recipe for a quick and easy side dish. I love the combination of rosemary and parmesan.
Mamo Arapika
[email protected]I'm not a big fan of rosemary, so I used thyme instead. It was still very good.
Sara Hartman
[email protected]The polenta was a bit too dry for my taste, but the flavor was good.
Karl Eiler
[email protected]I added some chopped sun-dried tomatoes to the polenta and it was delicious!
ZSupper
[email protected]This recipe was easy to follow and the polenta turned out great! I especially liked the crispy edges.
Asonte Evans
[email protected]I've made this polenta recipe several times now, and it always turns out perfectly. The polenta is creamy and smooth, with a subtle hint of rosemary and parmesan. It's the perfect side dish for a variety of meals.
NubbsYaBoi
[email protected]This polenta dish was an absolute delight! The rosemary and parmesan flavors perfectly complemented each other, creating a savory and flavorful side dish that everyone at the table loved.