Soft Polenta with Roasted Herbs
Indulge in the cozy comfort of Soft Polenta with Roasted Herbs, a dish that marries creamy textures with the earthy aroma of oven-crisped herbs. This recipe combines creamy polenta, slowly simmered in a blend of milk and water for ultimate richness, with the nutty undertones of Parmesan cheese and a touch of butter. The crowning glory? A medley of rosemary, thyme, and sage roasted to crispy perfection, offering a delightful crunch and aroma in every bite. Perfect for a hearty side or a vegetarian main, this dish is both rustic and elegant, making it a versatile addition to your table. Ready in just 40 minutes, it's a must-try for those who enjoy simple yet flavorful cooking. Serve it warm, garnished with the golden herbs and a drizzle of olive oil for a restaurant-quality finish.
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Recipe Information
Ingredients
- 1 cup Coarse polenta (cornmeal)
- 4 cups Water
- 1 cup Milk
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh sage leaves
- 0.5 teaspoon Fresh ground black pepper
Instructions
In a large saucepan, bring the water and milk to a gentle boil over medium heat. Add salt to the liquid.
Gradually whisk in the polenta, pouring in a steady stream to prevent lumps from forming. Lower the heat to a simmer.
Cook the polenta, stirring frequently, for about 20 minutes or until it becomes thick and creamy. Be sure to scrape the sides and bottom of the pan to avoid sticking.
Once the polenta is cooked, remove it from the heat and stir in the butter and Parmesan cheese. Adjust the seasoning with additional salt if needed.
Preheat your oven to 375°F (190°C). While the polenta is cooking, prepare the roasted herbs.
On a small baking sheet, toss the rosemary, thyme, and sage leaves with olive oil, a pinch of salt, and black pepper. Spread the herbs in a single layer.
Roast the herbs in the preheated oven for 5-7 minutes, or until they are crispy but not burnt. Keep an eye on them as they can brown quickly.
Once the herbs are roasted, allow them to cool slightly and then crumble or chop them into smaller pieces if desired.
To serve, spoon the soft polenta into individual bowls or plates. Garnish with the roasted herbs on top. Drizzle additional olive oil if desired for added richness.
Serve warm and enjoy!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 1.4 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
