Polenta with Rosemary and Parmesan

Creamy cornmeal polenta with rosemary and Parmesan cheese is made with simple ingredients, but it makes a flavorful side dish for a special dinner or just a family supper. This version is baked in the oven to save your arm from all that stirring.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 99 Calories

Ingredients

• 1 teaspoon salt
• 1 ½ cups milk
• 2 cups water
• 3 cloves garlic, minced
• salt and black pepper to taste
• 2 ¾ cups low-sodium chicken broth
• 1 ½ teaspoons chopped fresh rosemary
• 1 ½ cups yellow cornmeal
• ½ cup shredded Parmesan cheese, or more if desired

Recipe Instructions

Step 1

In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.

Step 3

Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.