# Rosemary Polenta

> Creamy stovetop polenta finished mantecare style with a generous shower of Parmigiano-Reggiano and lots of fresh chopped rosemary. Mostly water, a bit of milk, lighter than the cream-heavy versions but with the silky finish that defines real polenta.

Recipe page: https://goodguteats.com/recipes/rosemary-polenta/

- Makes: 4 servings, 1 generous scoop each
- Category: Side dish
- Cuisine: Italian
- Versions: From Cornmeal, From Pre-Cooked Polenta

## From Cornmeal

Total time: ~24m.

### Nutrition

Per serving, estimated from the ingredients: 231 calories, 10 g protein, 30 g carbs, 8 g fat, 1 g fiber.

### Ingredients (for 4 servings)

- 1 cup Whole Milk
  - Swap: 1 cup 2% Milk
  - Swap: 1 cup Lactose-Free Whole Milk
  - Tip: Whole milk for body. The water carries most of the cook so the milk adds the creamy edge.
- 3 tbsp Fresh Rosemary
  - Swap: 1 tbsp Dried Rosemary
  - Tip: Strip leaves from 5-6 sprigs, chop fine. Half goes in early to infuse, half at the end for fresh aroma and visible green flecks.
- Salt
- Black Pepper
- 1 cup Cornmeal
  - Tip: Medium-grind cornmeal (sometimes labeled "polenta" or "polenta meal", ~2-3mm grain). Stone-ground whole-grain is the upgrade when available. Avoid corn flour and any "fine" grind, both go pasty.
- ¾ cup Parmesan Cheese
  - Tip: Parmigiano-Reggiano wedge, grated fresh. Pre-grated has cellulose anticaking that resists melting into the mantecare.

Optional:

- 2 tbsp Unsalted Butter
  - Swap: 2 tbsp Extra Virgin Olive Oil
  - Tip: Cold cubed butter is the mantecare unlock. The fat emulsifies with the corn starch for a velvet finish. Skip if dairy-free; the polenta will be slightly grainier.

### Steps

1. Bring 4 C Water, 1 C Milk, half of the 3 T Fresh Rosemary, 1 tsp Salt, and ½ tsp Black Pepper to a simmer in a heavy pot. (~4m)
2. Whisk in 1 C Cornmeal in a thin stream, stirring until lump-free. (~2m)
3. Reduce heat to low and simmer, stirring, until creamy and pulling from the sides. (~16m)
4. Pull off the heat. Stir in ¾ C Parmesan Cheese, the remaining Fresh Rosemary until glossy. (~2m)
5. Taste, adjust salt, serve.

Heavy pot, low simmer, active stir

## From Pre-Cooked Polenta

Total time: ~24m.

### Nutrition

Per serving, estimated from the ingredients: 164 calories, 8 g protein, 19 g carbs, 6 g fat, 1 g fiber.

### Ingredients (for 4 servings)

- 1 Pre-Cooked Polenta
  - Tip: One 18 oz tube of pre-cooked polenta (Trader Joe's, Bionaturae, San Gennaro, etc.). Found refrigerated or shelf-stable.
- ¼ cup Whole Milk
  - Swap: ¼ cup 2% Milk
  - Swap: ¼ cup Lactose-Free Whole Milk
  - Tip: Just enough to loosen the gelled polenta into a creamy texture.
- 3 tbsp Fresh Rosemary
  - Swap: 1 tbsp Dried Rosemary
  - Tip: Strip leaves from 5-6 sprigs, chop fine. Half goes in early to infuse, half at the end for fresh aroma and visible green flecks.
- Salt
  - Tip: Less than the cornmeal version, the tube is pre-seasoned.
- Black Pepper
- ¾ cup Parmesan Cheese
  - Tip: Parmigiano-Reggiano wedge, grated fresh. Pre-grated has cellulose anticaking that resists melting into the mantecare.

Optional:

- 2 tbsp Unsalted Butter
  - Swap: 2 tbsp Extra Virgin Olive Oil
  - Tip: Cold cubed butter is the mantecare unlock. The fat emulsifies with the corn starch for a velvet finish. Skip if dairy-free; the polenta will be slightly grainier.

### Steps

1. Slice or crumble 1 Pre-Cooked Polenta into chunks. (~4m)
2. Combine in a saucepan with 1 C Water, ¼ C Milk, half of the 3 T Fresh Rosemary, ½ tsp Salt, and ¼ tsp Black Pepper. Heat over medium-low. (~2m)
3. Stir until the polenta breaks down and goes smooth. (~16m)
4. Pull off the heat. Stir in ¾ C Parmesan Cheese, the remaining Fresh Rosemary until glossy. (~2m)
5. Taste, adjust salt, serve.

Heavy pot, low simmer, active stir

Recipes, not medical advice.