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
Total TimePrep/Total Time: 10 min.
- 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.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1/2 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.
Originally published as Wild Mushroom Crusted Pork Chops w/ Creamy Rosemary Parmesan Polenta in Taste of Home November 2011
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