Polenta With Rosemary Recipe - Cooking Index
Polenta With Rosemary Recipe - Cooking Index
| 1/2 cup | 118ml | Polenta |
| 2 cups | 474ml | Water |
| 1 tablespoon | 15ml | Fresh rosemary - fine chop, no subs |
| 2 tablespoons | 30ml | Parmesan cheese |
| 1 cup | 237ml | Mozzarella cheese - part skim milk, shredded |
| 2 teaspoons | 10ml | Salt |
| Pepper to taste |
Bring water to a boil and stir polenta in slowly. (If you've ever made corn meal mush, you will recognize these instructions.) Stir vigorously as mush begins to thicken. It is done cooking when it begins to pull away from the sides of the kettle.
Stir in balance of ingredients quickly while polenta is very hot and then spoon entire contents into pie plate, cake pan, pyrex pans, or anything you have handy. The pan should be large enough so that the mixture is about 3/4" thick. Refrigerate. Polenta will become solid like a heavy cake that you can slice and lift out of the pan. Keeps in refrigerator at least a week.
It's good cold, however I really like to heat it up in a microwave or better yet, broil or toast in a toaster oven until heated through and maybe slightly browned.
Serve with meal as your starch, or have with fresh fruit, salad or soup, and some crusty French bread as a light meal. Don't worry if you don't like cornmeal mush. This tastes nothing like that. Polenta is also a whole grain and very nutritionally recommended. This recipe is extremely low in fat for those who are dieting.
Source:
[email protected] (Judy Mingram)
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