Rosemary Polenta

• 1
  Pre-Cooked Polenta

  Tip

  One 18 oz tube of pre-cooked polenta (Trader Joe's, Bionaturae, San Gennaro, etc.). Found refrigerated or shelf-stable.

• ¼ cup
  Whole Milkor ¼ cup 2% Milkor ¼ cup Lactose-Free Whole Milk

  2% Milkor ¼ cup Whole Milkor ¼ cup Lactose-Free Whole Milk

  Lactose-Free Whole Milkor ¼ cup Whole Milkor ¼ cup 2% Milk

  Swap Whole Milk

  Whole Milk2% MilkLactose-Free Whole Milk

  Tip

  Just enough to loosen the gelled polenta into a creamy texture.

• 1 cup
  Whole Milk

  • or 1 cup 2% Milk
  • or 1 cup Lactose-Free Whole Milk

  Tip

  Whole milk for body. The water carries most of the cook so the milk adds the creamy edge.

• 3 tbsp1 tbsp
  Fresh Rosemaryor 1 tbsp Dried Rosemary

  Dried Rosemaryor 3 tbsp Fresh Rosemary

  Swap Fresh Rosemary

  Fresh RosemaryDried Rosemary

  Tip

  Strip leaves from 5-6 sprigs, chop fine. Half goes in early to infuse, half at the end for fresh aroma and visible green flecks.

• Salt

  Tip

  Less than the cornmeal version, the tube is pre-seasoned.

• Black Pepper
• Salt
• Black Pepper
• 1 cup
  Cornmeal

  Tip

  Medium-grind cornmeal (sometimes labeled "polenta" or "polenta meal", ~2-3mm grain). Stone-ground whole-grain is the upgrade when available. Avoid corn flour and any "fine" grind, both go pasty.

• ¾ cup
  Parmesan Cheese

  Tip

  Parmigiano-Reggiano wedge, grated fresh. Pre-grated has cellulose anticaking that resists melting into the mantecare.

• Optional
• 2 tbsp
  Unsalted Butteror 2 tbsp Extra Virgin Olive Oil

  Extra Virgin Olive Oilor 2 tbsp Unsalted Butter

  Swap Unsalted Butter

  Unsalted ButterExtra Virgin Olive Oil

  Tip

  Cold cubed butter is the mantecare unlock. The fat emulsifies with the corn starch for a velvet finish. Skip if dairy-free; the polenta will be slightly grainier.

Steps

1. Slice or crumble 1 Pre-Cooked Polenta into chunks.

   ~4m

2. Combine in a saucepan with 1 C Water, ¼ C Milk, half of the 3 T Fresh Rosemary, ½ tsp Salt, and ¼ tsp Black Pepper. Heat over medium-low.

   ~2m

3. Combine in a saucepan with 1 C Water, ¼ C 2% Milk, half of the 3 T Fresh Rosemary, ½ tsp Salt, and ¼ tsp Black Pepper. Heat over medium-low.

   ~2m

4. Combine in a saucepan with 1 C Water, ¼ C Lactose-Free Whole Milk, half of the 3 T Fresh Rosemary, ½ tsp Salt, and ¼ tsp Black Pepper. Heat over medium-low.

   ~2m

5. Combine in a saucepan with 1 C Water, ¼ C Milk, half of the 1 T Dried Rosemary, ½ tsp Salt, and ¼ tsp Black Pepper. Heat over medium-low.

   ~2m

6. Combine in a saucepan with 1 C Water, ¼ C 2% Milk, half of the 1 T Dried Rosemary, ½ tsp Salt, and ¼ tsp Black Pepper. Heat over medium-low.

   ~2m

7. Combine in a saucepan with 1 C Water, ¼ C Lactose-Free Whole Milk, half of the 1 T Dried Rosemary, ½ tsp Salt, and ¼ tsp Black Pepper. Heat over medium-low.

   ~2m

8. Stir until the polenta breaks down and goes smooth.

   ~16m

9. Pull off the heat. Stir in ¾ C Parmesan Cheese, the remaining Fresh Rosemary until glossy.

   ~2m

10. Pull off the heat. Stir in ¾ C Parmesan Cheese, the remaining Dried Rosemary until glossy.

    ~2m

11. Taste, adjust salt, serve.

12. Bring 4 C Water, 1 C Milk, half of the 3 T Fresh Rosemary, 1 tsp Salt, and ½ tsp Black Pepper to a simmer in a heavy pot.

    ~4m

13. Bring 4 C Water, 1 C Milk, half of the 1 T Dried Rosemary, 1 tsp Salt, and ½ tsp Black Pepper to a simmer in a heavy pot.

    ~4m

14. Whisk in 1 C Cornmeal in a thin stream, stirring until lump-free.

    ~2m

15. Reduce heat to low and simmer, stirring, until creamy and pulling from the sides.

    ~16m

16. Pull off the heat. Stir in ¾ C Parmesan Cheese, the remaining Fresh Rosemary until glossy.

    ~2m

17. Pull off the heat. Stir in ¾ C Parmesan Cheese, the remaining Dried Rosemary until glossy.

    ~2m

18. Taste, adjust salt, serve.