Rosemary Polenta
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
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
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