Ingredients

• 2 cups yellow cornmeal
• 1/2 cup parmesan cheese, grated
• 1 teaspoon fresh rosemary, chopped
• Salt and black pepper to taste
• 2 1/2 tablespoons butter

How to make Rosemary Polenta directions

• 1

  Boil 8 cups of salted water in a saucepan with rosemary. Whisk cornmeal into the water gradually. Set the heat to medium and simmer the cornmeal until it thickens and becomes creamy. Continue to stir the mixture while cooking 15 to 20 minutes.

• 2

  Remove the polenta from the heat and stir butter and parmesan cheese into the cornmeal. Serve the polenta immediately.