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Rosemary Polenta*

Serves 4

1 clove garlic, chopped
2 cloves shallots, chopped
1 C polenta cornmeal
Chopped rosemary to taste
3 C chicken stock or low-sodium broth
Freshly ground black pepper to taste

Saute garlic and shallot. Add polenta, rosemary, chicken stock, and pepper. Cook until thickened and then pour onto a sheet pan. Serve with Smoked Tomato Sauce.

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