Rosemary Polenta Recipe
Rosemary Polenta Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

Directions

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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Rosemary Polenta in Taste of Home November 2011, p40

Nutritional Facts

1/2 cup (calculated without optional ingredients): 132 calories, 3g fat (2g saturated fat), 9mg cholesterol, 534mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  1. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Rosemary Polenta in Taste of Home November 2011, p40

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