Polenta with Rosemary and Parmesan Recipe

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Polenta with Rosemary and Parmesan
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  1. In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
  3. Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.87 Kcal (837 kJ)
Calories from fat 50.1 Kcal
% Daily Value*
Total Fat 5.57g 9%
Cholesterol 9.65mg 3%
Sodium 657.36mg 27%
Potassium 296.35mg 6%
Total Carbs 28.55g 10%
Sugars 3.51g 14%
Dietary Fiber 2.19g 9%
Protein 11.03g 22%
Vitamin C 0.5mg 1%
Iron 1.1mg 6%
Calcium 239.1mg 24%
Amount Per 100 g
Calories 67.57 Kcal (283 kJ)
Calories from fat 16.94 Kcal
% Daily Value*
Total Fat 1.88g 9%
Cholesterol 3.26mg 3%
Sodium 222.22mg 27%
Potassium 100.18mg 6%
Total Carbs 9.65g 10%
Sugars 1.19g 14%
Dietary Fiber 0.74g 9%
Protein 3.73g 22%
Vitamin C 0.2mg 1%
Iron 0.4mg 6%
Calcium 80.8mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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