Polenta Rosemary – Bean Cereals Food Recipes

Recipe ingredients and directions:

Polenta w/Rosemary

1/2 c polenta

2 c water

1 T finely chopped fresh rosemary

2 Tblsp parmesan cheese

1 c fat free shredded mozzarella cheese

2 tsp salt

pepper to taste

Bring water to a boil and stir polenta in slowly. (If you’ve ever

made corn meal mush, you will recognize these instructions.) Stir

vigorously as mush begins to thicken. It is done cooking when it

begins to pull away from the sides of the kettle.

Stir in balance of ingredients quickly while polenta is very hot

and then spoon entire contents into pie plate, cake pan, pyrex

pans, or anything you have handy. The pan should be large enough

so that the mixture is about 3/4" thick. Refrigerate. Polenta

will become solid like a heavy cake that you can slice and lift

out of the pan. Keeps in refrigerator at least a week.

It’s good cold, however I really like to heat it up in a microwave

or better yet, broil or toast in a toaster oven until heated through

and maybe slightly browned.

Serve with meal as your starch, or have with fresh fruit, salad or

soup, and some crusty french bread as a light meal. Don’t worry

if you don’t like cornmeal mush. This tastes nothing like that.

Polenta is also a whole grain and very nutritionally recommended.

This recipe is extremely low in fat for those who are dieting.

Category: Bean Cereals Recipes