Sunday, 29 January 2012
Soft Polenta with Rosemary
1/2 cup cream cheese
2 tbsp fresh rosemary, chopped
salt and pepper
1/2 cup Parmesan cheese
In a medium pot heat broth, water and garlic until boiling. Turn heat to medium and slowly whisk in cornmeal, ensuring there are no lumps. Once Cornmeal has been whisked in, turn heat to low and with a wooden spoon, stir constantly for about 10 minutes, until thick and creamy.
Off the heat stir in cream cheese, Rosemary, salt and pepper. Finish by stirring in Parmesan cheese.
Serve immediately, or if prepared slightly before eating, cover with lid and return to very low heat, stir occasionally so polenta does not stick to bottom of pot.