Herbed Polenta with Parmigiano-Reggiano

Oxmoor House
Prep: 5 minutes; Cook: 17 minutes

Serve soft polenta just as you would mashed potatoes. Try it with meats, such as Osso Buco with Gremolata, and hearty stews. Or spoon it into a bowl and top it with a favorite sauce, such as Bolognese. Use medium- or fine-textured yellow cornmeal rather than stone-ground, and make sure it's not a mix (which contains flour, leavening, and salt) or self-rising cornmeal (which has leavening and salt).

6 servings (serving size: about 2/3 cup)


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1 (32-ounce) container fat-free, less-sodium chicken broth
1 tablespoon chopped fresh rosemary
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup yellow cornmeal
1/2 cup grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley
Flat-leaf parsley sprigs (optional)


1. Bring first 5 ingredients to a boil in a large saucepan over medium heat. Gradually add cornmeal, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in cheese and parsley. Spoon into individual bowls. Garnish with flat-leaf parsley sprigs, if desired.

Created date

October 2009

Nutritional Information

Calories 141
Fat 4.2 g
Satfat 2.4 g
Protein 6.9 g
Carbohydrate 18.6 g
Fiber 1.8 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 959 mg
Calcium 160 mg