Rosemary polenta

Polenta is a corn recipe from Italy and is perfect as a side dish for grilled vegetables and meat

  • 120 g dry corn semolina
  • 2 fresh rosemary sprigs, finely chopped
  • 75 g butter, melted
  • plus 1 tablespoon butter (for greasing the baking dish)
  • freshly grated Parmesan cheese


  1. Prepare the corn semolina in salted water according to the package instructions and then stir in the rosemary. Then put the hot polenta in a baking dish and spread it evenly.
  2. After cooling, cut out with molds or cut into strips. Preheat grill to 200°C. Brush polenta cookies with melted butter and cook on grill until golden brown. Sprinkle with Parmesan and serve.

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