Creamy Gouda & Rosemary Polenta

6
Easy
Side Dishes

Characteristics

Nutritional Facts Per Serving

290
Calories
11 g
Protein
34 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 12 g
    • Saturated fat  7 g
  • Cholesterol 40 mg
  • Carbs 34 g
    • fiber  3 g
    • Sugar  5 g
  • Protein 11 g

Ingredients

  • 2 cups (500 mL) milk
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) finely ground cornmeal
  • 1 cup (250 mL) shredded Gouda cheese, such as Mountainoak Gold
  • 2 tbsp (30 mL) chopped fresh rosemary
  • 2 tbsp (30 mL) butter

Method

  1. Bring milk, 2 cups (500 mL) water and salt to a boil in a large saucepan. Slowly whisk in cornmeal. Continue whisking until cornmeal thickens, about 1 min. (Work quickly and have the saucepan lid close by, as polenta can boil quite vigorously.) Reduce heat to low and cook, covered, stirring every 5 min., until polenta is very thick and no longer gritty, about 30 min.
  2. Remove from heat and stir in cheese, rosemary and butter, until cheese has melted, about 2 min.
Tip:
The polenta will solidify once it cools. Spread the warm polenta in a greased 8-in. (20-cm) square dish or onto a wooden board and slice into squares once cooled. Grill polenta squares to reheat.

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