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Parmesan and rosemary polenta

  • 5 minutes
  • 5-8 minutes
  • 4-5
Parmesan and rosemary polenta


  • 3½ cups chicken stock
  • 1 cup instant polenta
  • ¼ cup cream
  • ½ cup grated fresh Parmesan
  • 1 tablespoon fresh rosemary leaves or ½ teaspoon dried rosemary


  1. In a heavy-based saucepan bring the stock to the boil. Gradually pour the polenta into the stock, stirring continuously until the polenta has been absorbed and the mixture is thick and bubbling.
  2. Continue to stir over a moderate heat for a further 2 minutes to ensure the polenta is well cooked. Remove from the heat and stir in the cream, Parmesan and rosemary.
  3. Season well with salt and pepper. Serve while warm.
  4. Alternatively, spread the polenta onto a baking-paper lined 20 x 30-cm slice tin and level off. Refrigerate until chilled. Cut into wedges or squares, and pan-fry in oil or butter until golden.

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