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Creamy Rosemary Polenta

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 30 min
  • $
Gatheredtable
adapted from Barefoot Contessa At Home

Ingredients

  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup parmesan cheese, plus extra for serving
  • 4 cups chicken broth
  • 1 cup yellow cornmeal
  • 1/2 cup cream cheese
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Mince garlic. 2. Chop rosemary. 3. Grate parmesan. Make: 1. Cook chicken broth and garlic in a saucepan over medium-high heat; bring to a boil. 2. Reduce heat to medium-low and slowly add cornmeal, whisking constantly to make sure there are no lumps. 3. Reduce heat and simmer, stirring almost constantly with a wooden spoon and scraping the bottom, 7-10 minutes or until thick. 4. Remove from heat and stir in cream cheese, parmesan, olive oil, rosemary, salt, and pepper. Sprinkle with extra parmesan cheese, salt and pepper to taste.

Goes great with these recipes

Lentil Mushroom Walnut Balls
Salmon with Rosemary and Garlic in a Packet
Poached Salmon with White Bean and Radish Salad
Roasted Garlic Chicken with Spinach
Pan-Seared Cod with Braised Leeks
Scallops Provencal

The ultimate meal planner

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