Polenta with Rosemary and Parmesan

Creamy polenta is seasoned with Parmesan and rosemary – delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don’t care for the flavor.

Step: 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.

Step: 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.

Step: 3

Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

Per Serving: 99 calories; protein 4.3g; carbohydrates 15.6g; fat 1.9g; cholesterol 5.8mg; sodium 291.2mg.

Deciding stay in and make food your dinner instead of dining out is good a process in the right direction if you’re more point on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .