Rosemary Polenta

 
 
     
   
 

Serves: 5

Preparation Time: 0:20
Per Serving:
228.4 Calories
14.9g Fat (58.2% calories from fat) 2.5g Protein
21.5g Carbohydrate
39mg Cholesterol
147mg Sodium
Recipe By: Naz Cavallaro

PRINTER FRIENDLY VERSION

 

 


Polenta is a great accompaniment to grilled vegetables, sausages etc.

1 cup dried cornmeal, enough for 5 people
2 teaspoons fresh rosemary, finely chopped
1/3 cup melted butter
1 tablespoon butter (to coat baking dish)
freshly grated parmesan cheese

• Cook cornmeal in salted water according to package directions, then stir in rosemary. Meanwhile, grease a large shallow baking dish with butter. Pour in hot polenta and spread evenly. Let cool. When cool, cut polenta into diamonds, fingers, circles or other shape.
• Preheat grill to 204ºC (400ºF). Brush the polenta pieces with melted butter, then cook over grids until they are slightly brown with marks from the grill. Sprinkle with parmesan cheese and serve immediately.