Rosemary Polenta Recipe

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Rosemary Polenta
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  1. Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
  2. Off the heat, stir in the Parmesan.
  3. Pour into a 9x13x2 pan, smooth the top, and refrigerate until firm and cold.
  4. Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
  5. Dust each triangle lightly in flour.
  6. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 296.52 Kcal (1241 kJ)
Calories from fat 181.85 Kcal
% Daily Value*
Total Fat 20.21g 31%
Cholesterol 42.07mg 14%
Sodium 323.99mg 13%
Potassium 251.12mg 5%
Total Carbs 22.28g 7%
Sugars 3.52g 14%
Dietary Fiber 1.51g 6%
Protein 8.25g 16%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 173.9mg 17%
Amount Per 100 g
Calories 161.86 Kcal (678 kJ)
Calories from fat 99.26 Kcal
% Daily Value*
Total Fat 11.03g 31%
Cholesterol 22.96mg 14%
Sodium 176.86mg 13%
Potassium 137.08mg 5%
Total Carbs 12.16g 7%
Sugars 1.92g 14%
Dietary Fiber 0.82g 6%
Protein 4.5g 16%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 3%
Iron 0.4mg 4%
Calcium 94.9mg 17%

* 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

  • 7.3
  • 8

Good Points

  • saturated fat free

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