Rosemary Polenta

Rosemary Polenta

Ingrédients

  • 1 cup dried cornmeal, enough for 5 people
  • 2 tsp fresh rosemary, finely chopped
  • 1/3 cup melted butter
  • 1 tbsp butter (to coat baking dish)
  • freshly grated parmesan cheese

Directions

  1. Cook cornmeal in salted water according to package directions, then stir in rosemary. Meanwhile, grease a large shallow baking dish with butter. Pour in hot polenta and spread evenly. Let cool. When cool, cut polenta into diamonds, fingers, circles or other shape.
  2. Preheat grill to 400°F. Brush the polenta pieces with melted butter, then cook over grids until they are slightly brown with marks from the grill. Sprinkle with parmesan cheese and serve immediately.

Cuisinez avec style grâce à ces accessoires

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