Rosemary Polenta Recipe

Rosemary Polenta Recipe

  • 2 cups Chicken Stock or low-salt canned chicken broth
  • 3 tablespoons minced fresh rosemary
  • 1 tablespoon salted butter
  • 1/3 cup plus 1 tablespoon fine yellow cornmeal
  • 2 tablespoons extra virgin olive oil
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper
  1. In a medium saucepan, combine the stock, rosemary, and butter and bring to a boil over high heat. Slowly whisk in the cornmeal until thick and bubbly, boil 1 to 2 minutes, whisking continuously, until smooth, thick, and soft. Whisk in the oil and cream and bring to a boil. Remove from the heat and season with salt and pepper. Keep the polenta warm over low heat, stirring occasionally, or in a stainless-steel bowl, covered with plastic wrap, set in a warm spot, until ready to serve.
  2. Variations:
  3. For rosemary, substitute fresh oregano.
  4. For Chicken Stock, substitute Vegetable Stock or water. Serve instead of pasta or rice with:
  5. Serve instead of pasta or rice with:
  6. Simple Roasted Chicken
  7. Saddle of Lamb For an all-vegetable meal, serve with:
  8. For an all-vegetable meal, serve with:
  9. Ratatouille
  10. Confit Bayaldi
  11. Individual Tians of Summer Vegetables
  12. Roasted Fennel, Tomatoes, and Olives
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