Is there any better topping for toast than pomegranate? Mix up your usual morning bread a...

This carrot and coriander soup is incredibly simple to make and you only need a few ingre...

This recipe has a wonderful retro feel about it, choux pastry can also be prepared to ho...

This is another variation of taro root dumpling...

Bechamel sauce otherwise known as white sauce is one of the mother sauces of French cuisi...

Pot stickers are all time favorites for many and this airfryed version is is really aweso...

Rosemary-scented Polenta Recipe, How To Make Rosemary-scented Polenta Recipe

Name: Rosemary-Scented Polenta
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 2 persons

Learn the recipe of Rosemary-Scented Polenta by vahchef.

About Recipe

How to make Rosemary-Scented Polenta

(59 ratings)

0 reviews so far

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : VEGETABLES

Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Rosemary-Scented Polenta
• Vegetable broth - 3 cups.
• Rosemary (crumbled) - half tea spoon.
• Yellow cornmeal - 2 cups.
• Black olives (chopped) - half cup.
• Sweet pepper (chopped) - half cup.
• Tomato sauce - to taste.
• Water - 3 cups.
Method:
In a large saucepan, combine water, broth, and rosemary. Heat to a boil. Slowly whisk in cornmeal and cook about 20 minutes over low heat, stirring constantly until thickened and bubbly. Add olives and red pepper. Pour mixture into greased baking pan. Let cool several hours or overnight. Heat oven to 400deg F. Cut cooled polenta into 8 pieces. Leave in baking pan. Brush with half of the olive oil. Bake 25 to 30 minutes, turning once and brushing with remaining olive oil until golden brown. Serve heated with tomato sauce.