- 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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition 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
