- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 6
Ingredients
- 2 cups
- milk
- 500 mL
- 1 tsp
- salt
- 5 mL
- 1 cup
- finely ground cornmeal
- 250 mL
- 1 cup
- shredded Gouda cheese, such as Mountainoak Gold
- 250 mL
- 2 tbsp
- chopped fresh rosemary
- 30 mL
- 2 tbsp
- butter
- 30 mL
Directions
Step 1
Bring milk, 2 cups (500 mL) water and salt to a boil in a large saucepan. Slowly whisk in cornmeal. Continue whisking until cornmeal thickens, about 1 min. (Work quickly and have the saucepan lid close by, as polenta can boil quite vigorously.) Reduce heat to low and cook, covered, stirring every 5 min., until polenta is very thick and no longer gritty, about 30 min.
Step 2
Remove from heat and stir in cheese, rosemary and butter, until cheese has melted, about 2 min.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 290
- Fat:
- 12 g
- Saturated Fat:
- 7 g
- Carbs:
- 34 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 40 mg
- Protein:
- 11 g
- Sodium:
- 690 mg
