How To Make Polenta With Rosemary & Black Pepper | Thanksgiving Side | Rachael Ray

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a budget-friendly substitute.

Heat 5 cups of liquid (3 cups vegetable or chicken stock and 2 cups whole milk) on the stove until warm.

Sprinkle in 1.5 cups of polenta into the warm liquid and whisk it in initially.

Stir the polenta every few minutes for 25 to 30 minutes as it thickens.

Add 2.5 tablespoons of chopped fresh rosemary and 1 tablespoon of coarse black pepper to the polenta.

Continue to stir the mixture every once in a while for about 30 minutes.

Watch for the polenta to thicken and bubble up, being careful when near it.

Once the desired consistency is reached, add 3 tablespoons of butter cut into tiny pieces.

Stir in 1 cup of Parmigiano-Reggiano cheese to finish the polenta.

Drizzle with Italian honey before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens