Best 13 Rosemary Polenta Recipes

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Indulge in the creamy delight of rosemary polenta, a versatile dish that can be enjoyed as a hearty breakfast, savory lunch, or delectable dinner. This collection of recipes introduces you to the magic of polenta, a traditional Italian dish made from cornmeal. Discover how simple ingredients come together to create a symphony of flavors in these diverse culinary creations. From classic polenta with a hint of rosemary to innovative variations featuring roasted vegetables, sun-dried tomatoes, and wild mushrooms, this curated selection offers something for every palate. Embark on a culinary journey and experience the richness and versatility of rosemary polenta, a dish that promises to satisfy and delight.

Let's cook with our recipes!

ROSEMARY POLENTA



Rosemary Polenta image

Provided by Ina Garten

Categories     main-dish

Time 16m

Yield 12 to 18 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Steps:

  • Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
  • Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

PORK WITH ROSEMARY POLENTA



Pork with Rosemary Polenta image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon dijon mustard
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh rosemary, plus 1 small sprig
Kosher salt and freshly ground pepper
1 large pork tenderloin (about 11/4 pounds)
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 bunch broccoli, cut into florets
11/2 cups skim milk
3/4 cup quick-cooking polenta

Steps:

  • Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
  • Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
  • Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.

Nutrition Facts : Calories 509 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 112 milligrams, Sodium 922 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 44 grams

POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS



Polenta Triangles with Rosemary and Walnuts image

Categories     Cheese     Appetizer     Side     Bake     Vegetarian     Rosemary     Walnut     Cornmeal     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

2 1/2 cups canned low-salt chicken broth
2/3 cup yellow cornmeal
3/4 cup grated Gruyère cheese
3 tablespoons butter
1/3 cup walnuts, toasted, finely chopped
1 1/2 teaspoons chopped fresh rosemary
8 walnut halves

Steps:

  • Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
  • Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 350?F. Bake polenta until heated through, about 12 minutes.

ROSEMARY AND AND PARMESAN CRUSTED CHICKEN WITH POLENTA



ROSEMARY AND AND PARMESAN CRUSTED CHICKEN WITH POLENTA image

Categories     Chicken     Quick & Easy

Yield 2

Number Of Ingredients 18

Sauce:
Dried Porcini mushrooms
8 Fresh Tomato
1/2 Chili
Basil
Salt
Pepper
Garlic - 2 cloves, crushed
Tomato Puree
2 skinless chicken breasts
Rosemary
Fennel seeds
Parmesan cheese
smoked pancetta
oyster mushrooms
asparagus
Spinach leaves
balsamic vinegar

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

GOAT CHEESE AND ROSEMARY POLENTA



Goat Cheese and Rosemary Polenta image

Make and share this Goat Cheese and Rosemary Polenta recipe from Food.com.

Provided by GoldsmithLissa

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups chicken stock
2 cups polenta (cornmeal)
6 ounces goat cheese
1 tablespoon chopped fresh rosemary
2 tablespoons butter
sea salt
fresh ground pepper

Steps:

  • Bring stock to boil in large pot over high heat.
  • Whisk in polenta in a steady stream and decrease heat to medium.
  • Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
  • Add cheese and rosemary. Cook 2 minutes.
  • Stir in butter and salt and pepper to taste.
  • Remove from heat and adjust consistency by thinning with more stock if needed.

Nutrition Facts : Calories 556.7, Fat 25, SaturatedFat 13.9, Cholesterol 59.7, Sodium 796.2, Carbohydrate 60.8, Fiber 4.5, Sugar 7.2, Protein 23.3

ROSEMARY POLENTA CAKE



Rosemary Polenta Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 2h30m

Number Of Ingredients 15

1/2 cup confectioners' sugar
1 tablespoon unsalted butter, melted
1 teaspoon fresh lemon juice
1 1/2 teaspoons water
Pinch of coarse salt
1/2 cup plus 1 tablespoon unsalted butter, room temperature
6 teaspoons finely chopped fresh rosemary
3/4 cup plus 2 tablespoons quick-cooking polenta
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse salt
1/2 cup extra-virgin olive oil
5 large eggs plus 2 large egg yolks, room temperature
1/2 teaspoon pure vanilla extract
1 1/3 cups granulated sugar

Steps:

  • Cake: Preheat oven to 350 degrees. Brush a 10-inch Bundt pan with 1 tablespoon butter. Sprinkle with 2 teaspoons rosemary and 2 tablespoons polenta; shake to coat.
  • Whisk together flour, baking powder, salt, and remaining 3/4 cup polenta and 4 teaspoons rosemary. In another bowl, whisk together oil, eggs, yolks, and vanilla.
  • Beat remaining 1/2 cup butter and the sugar on medium until pale and fluffy, about 3 minutes. Slowly beat in egg mixture until just combined. With mixer on low, add flour mixture in 3 batches; beat until just combined.
  • Pour batter into pan. Bake until golden and a toothpick comes out clean, 35 to 40 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
  • Glaze: Whisk together all ingredients until smooth. Drizzle glaze over cake. Cut into wedges; serve.

PORK WITH POLENTA AND ROSEMARY PEACHES



Pork with Polenta and Rosemary Peaches image

Provided by Tyler Florence

Categories     main-dish

Time 4h40m

Yield 1 serving

Number Of Ingredients 26

4 tablespoons kosher salt
2 tablespoons brown sugar
3 cloves garlic
1 handful fresh thyme
1 bay leaf
4 chamomile tea bags
One 2-inch bone-in pork chop
2 tablespoons unsalted butter
2 sprigs thyme
Splash lemon juice
Olive oil, for drizzling
Freshly ground black pepper
3 ears corn, kernels cut off
2 cups chicken stock
2 tablespoons polenta
2 tablespoons unsalted butter
4 fat pinches grated Parmesan
1 tablespoon olive oil
2 peaches, unpeeled, cut into large chunks
1 cup chicken stock
2 sprigs fresh rosemary
Juice of 1/2 lemon
Kosher salt
2 tablespoons unsalted butter
6 slices speck
Micro herbs, for garnish (optional)

Steps:

  • For the brine: Add salt, brown sugar, garlic, thyme, bay leaf, tea bags and 2 quarts water to a large saucepot. Bring to a boil, then remove from heat and let cool completely.
  • For the pork: Add pork chop to the brine. Let sit at room temperature for 1 hour or refrigerated for up to 1 day. Pat pork chop completely dry and bring to room temperature.
  • Preheat oven to 400 degrees F.
  • Heat a large cast-iron pan over high heat. Add butter and thyme. Sear pork chop until golden brown, basting with butter, about 7 minutes. Flip over and sear other side, continuing to baste, an additional 5 minutes.
  • Transfer pan to oven and cook until internal temperature reaches 140 degrees F.
  • Remove pork from pan. Allow to rest for at least 5 minutes. Garnish with lemon juice, a drizzle of good olive oil and freshly ground black pepper.
  • For the polenta: Add corn, chicken stock and polenta to a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until polenta is no longer mealy, about 10 minutes. Remove from heat and add butter and Parmesan. Stir to combine.
  • For the rosemary peaches: Add olive oil to a medium saucepan over medium heat. Add peaches, chicken stock, rosemary, lemon juice and a good pinch of salt. Saute until softened and liquid has reduced by half, about 15 minutes. Remove from heat and stir in butter.
  • For the speck: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread speck out on the parchment and bake until crispy, about 10 minutes. Allow to cool slightly.
  • Plate pork on top of polenta and spoon some of the peaches on top. Garnish with crispy speck in large shards and micro herbs, if using.

ROSEMARY POLENTA



Rosemary Polenta image

Bring a taste of Italy to dinner by dressing up polenta. Using the purchased kind gets this dish to the table pronto. -Casandra Rittenhouse, North Hollywood, California

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1 tube (1 pound) polenta
1/2 cup grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed
1/3 to 1/2 cup water
Butter, minced fresh parsley and coarsely ground pepper, optional

Steps:

  • Prepare polenta according to package directions for soft polenta, stirring in cheese, rosemary and enough water to achieve desired consistency. Top with butter, parsley and pepper if desired.

Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 534mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

ROSEMARY PARMESAN POLENTA



Rosemary Parmesan Polenta image

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

1/2 cup butter, unsalted (1 stick)
1/4 cup olive oil
1 tablespoon garlic, minced (3 cloves)
1/2 teaspoon red pepper flakes, crushed
1 tablespoon fresh rosemary leaf, minced
1 teaspoon garlic salt
1/4 teaspoon fresh black pepper
3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups cornmeal
1 cup parmesan cheese, good quality grated
cornstarch
1 tablespoon olive oil
1 tablespoon butter

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.

GARLIC ROSEMARY POLENTA



GARLIC ROSEMARY POLENTA image

Categories     Vegetable     Side

Number Of Ingredients 8

1 medium onion, finely chopped
3 cloves minced garlic
2 tablespoons rosemary, ground if possible
1 teaspoon salt, or to taste
2 cups dry corn grits
3 cups vegetable broth
2 cups almond milk
⅓ cup chopped sundried tomatoes, optional, for extra flavor

Steps:

  • 1. Preheat the oven to 350°F. 2. Mix together the onion, garlic, rosemary, salt, and corn grits. Add the broth and plant milk. 3. Bring to a boil in pot, turn down to a simmer, and stir gently until mixture is thick, about 10 minutes. Pour into a pie pan and bake for 30 minutes. TIP: If you are out of broth or plant milk you can also use water; it may not be quite as flavorful, but it still works.

POLENTA WITH ROSEMARY AND PARMESAN



Polenta with Rosemary and Parmesan image

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.

Provided by food-dancer

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 ¾ cups low-sodium chicken broth
2 cups water
1 ½ cups milk
3 cloves garlic, minced
1 ½ teaspoons chopped fresh rosemary
1 teaspoon salt
1 ½ cups yellow cornmeal
½ cup shredded Parmesan cheese, or more if desired
salt and black pepper to taste

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.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 15.6 g, Cholesterol 5.8 mg, Fat 1.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 291.2 mg, Sugar 1.9 g

POLENTA WITH GOAT CHEESE AND ROSEMARY



Polenta With Goat Cheese and Rosemary image

Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.

Provided by Sam Sifton

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 7

6 cups chicken stock, preferably homemade, plus more as needed
2 cups polenta
6 ounces soft goat cheese, crumbled
1 teaspoon finely chopped rosemary
2 tablespoons butter
Kosher salt
freshly ground black pepper

Steps:

  • Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
  • Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams

ROSEMARY BEEF ROAST OVER CHEESY POLENTA



Rosemary Beef Roast over Cheesy Polenta image

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup minced fresh rosemary
3 garlic cloves, minced
3 teaspoons salt, divided
1 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
1 cup beef broth
2 cups water
2 cups 2% milk
1 cup cornmeal
1/2 cup shredded Parmesan cheese
3 tablespoons butter, cubed
Optional: Additional rosemary and Parmesan cheese

Steps:

  • Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

Tips:

  • Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary, and it will give your polenta a more vibrant color.
  • Don't overcook the polenta: Polenta is a delicate dish, and it can easily become overcooked. Be sure to stir it constantly while it is cooking, and remove it from the heat as soon as it has thickened.
  • Season the polenta to taste: Polenta can be seasoned with a variety of herbs, spices, and cheeses. Some popular options include salt, pepper, Parmesan cheese, and garlic powder.
  • Serve the polenta immediately: Polenta is best served immediately after it is cooked. It can be served as a side dish or as a main course.

Conclusion:

Rosemary polenta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and flavorful rosemary, this polenta is sure to be a hit with your family and friends.

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