Polenta Rosemary – Bean Cereals Food Recipes

Polenta Rosemary – Bean Cereals Food Recipes

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    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

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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