Cheesy Rosemary Polenta
This cheesy polenta is a hearty side dish perfect for cold fall and winter nights. It's creamy, garlicky and studded with ever fragrant rosemary.
Servings 4
Equipment
- Saucepan
- Rubber spatula or wooden spoon
Ingredients
- 1 tube pre-cooked polenta (18 oz)
- 1 tsp olive oil
- 1 garlic clove, finely chopped
- 2/3 cup coconut milk You can use any milk you like, but I like the flavor and creaminess coconut milk adds
- 1/3 cup chicken broth, vegetable broth or water Broth has more flavor but if you don't have any water works just fine
- 1/4 tsp salt
- 1 tsp fresh chopped rosemary, stem removed
- 1/4 tsp black pepper fresh cracked is better
- pinch red pepper flakes
- 1/4 cup cheddar or gruyere cheese
Instructions
- Heat your saucepan to medium heat. Once hot, add olive and garlic to the pan. Let the garlic cook for 30 seconds, gently stirring it.
- Add the polenta to the pan and use a rubber spatula or wooden spoon to break the polenta up into small bits. Pour in the coconut milk and broth to the polenta while stirring in a circular motion. The lumps should melt away as you stir.
- Reduce the heat to low. Add the salt, rosemary, black pepper, red pepper flakes and cheese to the polenta. Keep stirring in a circular motion constantly until the polenta is smooth and the cheese is fully melted. Turn the heat off and cover the pot until you're ready to eat. Enjoy!