Rosemary-Parmesan Polenta

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Rosemary-Parmesan Polenta Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: about 3/4 cup)


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3 cups water
3/4 cup instant polenta
2 tablespoons grated Parmesan cheese
1 tablespoon plain fat-free yogurt
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt


Bring water to a boil in a medium saucepan over medium heat. Gradually add polenta, stirring constantly. Reduce heat to low, and cook 3 minutes or until thickened, stirring frequently. Remove pan from heat. Stir in Parmesan cheese, yogurt, rosemary, and salt.

Created date

March 2015

Nutritional Information

Calories 113
Fat 0.7 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 160 mg
Calcium 33 mg