Creamy Gouda & Rosemary Polenta

  • Prep Time 10 min
  • Total Time 50 min
  • Serves: 6

Ingredients

  • 2 cups milk 500 mL
  • 1 tsp salt 5 mL
  • 1 cup finely ground cornmeal 250 mL
  • 1 cup shredded Gouda cheese, such as Mountainoak Gold 250 mL
  • 2 tbsp chopped fresh rosemary 30 mL
  • 2 tbsp butter 30 mL

Directions

  • Step 1

    Bring milk, 2 cups (500 mL) water and salt to a boil in a large saucepan. Slowly whisk in cornmeal. Continue whisking until cornmeal thickens, about 1 min. (Work quickly and have the saucepan lid close by, as polenta can boil quite vigorously.) Reduce heat to low and cook, covered, stirring every 5 min., until polenta is very thick and no longer gritty, about 30 min.

  • Step 2

    Remove from heat and stir in cheese, rosemary and butter, until cheese has melted, about 2 min.

Tip

The polenta will solidify once it cools. Spread the warm polenta in a greased 8-in. (20-cm) square dish or onto a wooden board and slice into squares once cooled. Grill polenta squares to reheat.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 290
  • Fat 12 g
  • Saturated Fat 7 g
  • Carbs 34 g
  • Sugar 5 g
  • Protein 11 g
  • Cholesterol 40 mg
  • Fibre 3 g
  • Sodium 690 mg