Recipe: Badass Creamy Rosemary Parmesan Polenta

Tired of potatoes or noodles on the side? Me neither, but this polenta is a nice change. The rosemary and parmesan cheese flavors were perfect alongside the pork roast I made too. BOOM, TUESDAY NIGHT DINNER!

That rosemary sprig is over the top, but this is generally how it will look

INGREDIENTS

• 1.5 cups Coarse Ground Cornmeal (aka polenta or grits)
• 4.5 cups Water
• 1 cup Half & Half
• 1 Cup Shredded Parmesan Cheese
• 1+ Tbs Salt
• 1/3 Cup Olive Oil
• 1 Tbs Rosemary (rubbed)
• 4 Tbs Butter (that's 1/2 stick)

INSTRUCTIONS

1. In a medium saucepan, add 4.5 cups of water and  bring to a boil. Add salt. Slowly stir-in the polenta/grits, stir, bring to a boil, and reduce heat. Cook for ~20 mins.
2. In a small saucepan, add olive oil and rosemary. Warm oil on low heat - should take ~5 mins. Do not allow to bubble - you just want to lightly infuse the oil and rosemary together - boiling will change the flavor of the oil and is against the rules for this dish. When oil is warm/hot, turn-off the heat and allow to sit.
3. Continue stirring the polenta. It will thicken as it cooks. Also, the "grittiness" will smooth-out and become creamy. Oh yeah.
4. After ~20 mins, check the polenta. When creamy, add the butter, cheese, and half & half. Stir until the cheese is melted. Check the flavor - add salt if needed. Add the oil/rosemary and stir to combine.
5. Serve.

FAQs

• What do you mean "rubbed" rosemary? << Just take the rosemary and squeeze it between your fingers. This will release some of the essential oils in the rosemary and jazz-up that flavor.
• What is the difference between polenta and grits? << Nothing. Usually you see polenta as yellow and grits as white, but they are completely interchangeable.
• Why no garlic or other things I see in other parmesan/rosemary polenta recipes? << Everything doesn't need to be dripping with garlic. Take a break.