Canada USA

Rosemary Polenta

Rosemary Polenta


Polenta is a great accompaniment to grilled vegetables, sausages etc.

1 cup dried cornmeal, enough for 5 people

2 tsp fresh rosemary, finely chopped

1/3 cup melted butter

1 tbsp butter (to coat baking dish)

freshly grated parmesan cheese


Cook cornmeal in salted water according to package directions, then stir in rosemary. Meanwhile, grease a large shallow baking dish with butter. Pour in hot polenta and spread evenly. Let cool. When cool, cut polenta into diamonds, fingers, circles or other shape.

Preheat grill to 400°F. Brush the polenta pieces with melted butter, then cook over grids until they are slightly brown with marks from the grill. Sprinkle with parmesan cheese and serve immediately.

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Onward Manufacturing Company Ltd.