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Rosemary-scented Polenta

Rosemary-Scented Polenta


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

Learn the recipe of Rosemary-Scented Polenta by vahchef.

About Recipe

How to make Rosemary-Scented Polenta

(42 ratings)
0 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Rosemary-Scented Polenta
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.
  • 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.

Cooking with images


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