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.
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This was as easy as can be, and absolutely delicious. The only thing I did differently was to substitute homemade chicken stock for 1 cup of water. It was mind blowing with CL's Lemon Rosemary Chicken Breasts.
Nice pairing with CL's sausage & cannellini ragout. Subbed chicken broth for water & doubled cheese, using half parmesan & half asiago. Probably would be good cooled & grilled BUT we didn't have any leftover.