Italian

Rosemary Polenta takes 3 minutes to prepare.

Rosemary Polenta takes 10 minutes to cook.

Rosemary Polenta makes 9 servings.

The ingredients for Rosemary Polenta are:

4 T Fleischmann’s Olive Oil Spread
2 T olive oil
2 cloves garlic, grated with microplane (or chopped very fine)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon minced fresh rosemary leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 99% fat free chicken stock
2 cups skim milk
1 1/4 cups cornmeal
1/4 cup grated Parmesan

Here is how you make Rosemary Polenta:

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 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. Off the heat, stir in the Parmesan. Serve immediately, or pour into a sprayer 9" cake pan and place in the refrigerator until firm. Polenta can then be cut in to "fries."Number of Servings: 9Recipe submitted by SparkPeople user BUN3KIN.

The nutritional information for Rosemary Polenta is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 152.7

• Total Fat: 8.1 g
• Cholesterol: 3.3 mg
• Sodium: 274.7 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 1.3 g
• Protein: 4.5 g

Rosemary Polenta is Italian cuisine.