Herbed polenta

Herbed polenta


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The milk and cheese in this recipe give you calcium while the polenta provides some vitamin B6.

Leslie Glover

Serves: 6 

  • 1 cup polenta
  • 2 cups (500 ml) low-fat milk
  • 1⁄8 teaspoon pepper
  • 2 tablespoons chopped parsley or basil
  • 2 tablespoons finely grated parmesan cheese

Preparation:2hours5min  ›  Cook:25min  ›  Ready in:2hours30min 

  1. Combine polenta with 1 cup water in small bowl. In non-stick saucepan, bring milk and 1 cup water to boil. Season with pepper.
  2. Reduce heat slightly and slowly stir polenta into milk mixture. Stirring constantly, cook for 5 minutes or until mixture boils and thickens slightly.
  3. Reduce heat to very low and simmer polenta gently, stirring frequently, for 10 minutes or until mixture is smooth and thickened.
  4. Remove saucepan from heat. Add chopped herbs and cheese, and stir well to mix thoroughly.
  5. Turn polenta out onto non-stick baking dish and spread to a depth of 5 mm with palette knife. Chill for 2 hours to set. Preheat griller.
  6. With cookie cutter, cut rounds from polenta. Use trimmings to make more. Or cut into 6 wedges. Grill on rack for 5 minutes or until golden.

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