Rosemary Polenta Recipe

I have made this dish for over 20 years. I never had a recipe to start with. I was inspired to make this by the amazing bowl of rosemary polenta I once had at Kuletto’s Italian restaurant (on Powell Street in San Francisco) back when I was still a fashion design student. It is almost single-handedly responsible for making me get into the kitchen at a time when most of my friends and myself subsisted off of cheap diner food and boxed pasta. This is the perfect warm sustaining dish to eat on cold fall and winter nights. Served with a big pile of sauteed greens or a salad it is absolutely perfect. Obviously, for those of you who eat meat, it can be a great side to a meat dish as well.
  • Rosemary Polenta Recipe

    6 servings

    Rosemary Polenta Recipe


    • 1 1/2 cups polenta (I use a fine grind)
    • 6 cups water
    • 3 Tbsp olive oil (or butter)
    • 1 Tbsp fresh rosemary, minced
    • 3 cloves garlic, minced or pressed
    • 1 tsp salt
    • freshly ground pepper to taste
    • 1/2 cup Parmesan, grated (optional)


    1. Mix the polenta with 2 cups of the (cool) water.
    2. Bring the rest of the water to a boil, then turn down to low and add the polenta, whisking it as you pour it in.
    3. Add the rest of the ingredients, and mix well.
    4. Cook on low for 20 minutes (if you're using a coarse grind you'll need to cook it for at least 45).
    5. Serve hot in bowls.
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3 thoughts on “Rosemary Polenta Recipe

  1. angelina Post author

    Glad you guys think this sounds good. Minnie-remember that if you don’t eat it all right away you can spread it out on a baking sheet (while still hot) and let it cool and then grill it later. We like to have it grilled with mushrooms, potatoes, and onions served with a marinara sauce and Parmesan. (Spread it so it’s about 3/8″ thick). If you make it – tell me if you like it or if you have any trouble with it.

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