Rosemary Polenta

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 8.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 274.7 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.5 g

View full nutritional breakdown of Rosemary Polenta calories by ingredient
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Number of Servings: 9


    4 T Fleischmann’s Olive Oil Spread
    2 T olive oil
    2 cloves garlic, grated with microplane (or chopped very fine)
    1/2 teaspoon crushed red pepper flakes
    1/2 teaspoon minced fresh rosemary leaves
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1 1/2 cups 99% fat free chicken stock
    2 cups skim milk
    1 1/4 cups cornmeal
    1/4 cup grated Parmesan


Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Serve immediately, or pour into a sprayer 9" cake pan and place in the refrigerator until firm. Polenta can then be cut in to "fries."

Number of Servings: 9

Recipe submitted by SparkPeople user BUN3KIN.

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