Rosemary Parmesan Polenta Bites and a video tutorial!


I get amused sometimes when I hear people talk about polenta like it is some super fancy food that is hard to prepare.

Um, guys? It’s CORNMEAL!!   and it is the least expensive appetizer one can make!

AND it takes less than 10 minutes to make.  AND it’s gluten-free.   AND you can add almost any flavor to it.  Polenta is a Northern Italian Peasant food.   It is Peasant food because it’s inexpensive.

My mom’s side of the family, who came from San Columbano Belmonte, Italy makes it all the time.

I think that Polenta tastes best when it is made with a little butter.   Plus, you need to add Parmesan cheese.

Stella parmesan cheese is a delicious way to keep authenticity in Italian dishes made at home.   I love making homemade Italian dishes, like polenta, during this holiday season.   Serving Polenta is comfort food, and makes a fantastic appetizer.

I made a video tutorial for you to show you how smooth making polenta is!

I happen to be on a big rosemary kick right now.   Probably because it is the only herb in my garden that survived this year’s first freeze.   But also,  the aroma it gives when it is cooking is just excellent!

I broiled the polenta with rosemary but took it off before serving.  I think the rosemary gives this appetizer that extra depth to make it taste like ” wow.”

Right now, Stella Cheese is hosting a recipe contest!  The winning prize is 3,000!  Check out details on this contest here!

Rosemary Parmesan Polenta Bites  Yield is 15-20 
 4 cups of liquid. I used 2 cups of milk and 2 cups of water.  You can use 4 cups of water or 4 cups of milk.   It depends on how creamy you want it!
1 cup of cornmeal
One tablespoon butter
1/2 cup of Stella Parmesan Cheese
One teaspoon of fresh rosemary, chopped into small pieces
6-7 grape tomatoes
an additional 1/8 of Stella Parmesan Cheese
One teaspoon of olive oil
Method: In a saucepan, over medium heat, add butter and milk/water.  Add rosemary and parmesan cheese.   Bring milk/water to a boil and slowly add the polenta, while whisking vigorously.  Once the polenta is mixed well with the liquid, remove from heat and pour directly into a baking sheet.   Let the polenta cool, and cut them into shapes.  Add tomatoes, more parmesan cheese, and rosemary.  Broil on high for 2-4 minutes, or until the polenta and cheese gets crispy to your liking.



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