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Rosemary Polenta Recipe

Rosemary Polenta Recipe

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 TIME: Prep/Total Time: 10 min. YIELD:4 servings


  • 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.

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.

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