Rosemary Polenta

I love this recipe because of the rosemary and butter...its such a great combo, recipe from Martha Stewart

1 ¼ c chicken broth
1 ¼ c milk
1 c cornmeal
5 Tbsp butter
3 tsp chopped fresh rosemary

Bring the stock, milk, and rosemary to a boil. Lower heat and slowly sprinkle in cornmeal stirring constantly. Cook, stirring constantly for 10 minutes. It should be thick but if it starts to look really dry you can add more hot broth. It should resemble a thick porridge. Season with salt and add 4 Tbsp butter. Pour Polenta into a 9 x 13 pan and smooth out. Cover with plastic wrap and refrigerate until firm, or overnight. Cut the polenta into triangles. Heat a large not stick skillet and add remaining Tbsp of butter over medium heat. Cook triangles until brown on both sides. Serve immediately.

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.1

• Total Fat: 8.5 g
• Cholesterol: 22.6 mg
• Sodium: 219.5 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.1 g
• Protein: 2.7 g