Rosemary-Parmesan Polenta

2 Reviews
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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 3/4 cup)
By Joanne Weir and Joanne Weir
May 2015
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

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

How to Make It

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Stellar!

Shirling1
March 21, 2016
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. 

super-easy

carolfitz
June 09, 2015
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.

yummmmmyyyyy

SingingGourmand
April 30, 2015
So good! 
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