Creamy Gouda & Rosemary Polenta
Prep Time
Serves
Cooking Mode
2 cups milk
1 tsp salt
1 cup finely ground cornmeal
1 cup shredded Gouda cheese, such as Mountainoak Gold
2 tbsp chopped fresh rosemary
2 tbsp butter
2 cups milk
1 tsp salt
1 cup finely ground cornmeal
1 cup shredded Gouda cheese, such as Mountainoak Gold
2 tbsp chopped fresh rosemary
2 tbsp butter
Directions
1Bring 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.
2Remove from heat and stir in cheese, rosemary and butter, until cheese has melted, about 2 min.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
