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
- 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
- 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. Yield: 4 servings.
Originally published as Rosemary Polenta in Taste of Home November 2011, p40
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