Herb Polenta

Herb Polenta
Recipe type: Appetizers and Side Dishes
Serves: 6
  • 6 cups water
  • 1 ¾ cups polenta (yellow cornmeal)
  • ¾ cup fresh grated Parmesan cheese
  • 6 tablespoons unsalted butter
  • ¾ cup fat free half and half (you can also use skim milk but it’s not as rich and luxurious)
  • 3 tablespoons chopped, fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh rosemary leaves (I use a heaping tablespoon)
  • 2 teaspoons chopped fresh thyme leaves
  • ½ teaspoon freshly ground pepper
  1. Bring the water to a boil in a large saucepan. Gradually whisk in the polenta. Reduce the heat to low and cook until the cornmeal thickens and is tender, stirring often, about 10 to 15 minutes. Remove from the heat and add the cheese, half and half (or skim milk), butter (I melt the butter in the microwave instead of adding it in stick form) until they are incorporated into the polenta. Then add the herbs and continue to stir until they are blended evenly throughout the polenta. Pour the polenta into a bowl and serve.