Rosemary Parmesan Polenta
45 mins (prep 15, cooking 30)
14 ingredients
1 servings
This recipe came from our local grocery store (Festival Foods). I made it for the family and it was a hit. I always make enough for two dinners worth. On the first night, I serve it soft. The leftovers I chill then fry in butter. For fried polenta, you can make this recipe up to two days in advance. Just keep in the fridge until ready to fry & serve.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , weeknight , north-american , grains , american , time-to-make ,
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Serving Size (1903.33 g)
Servings 1
Amount per Serving
Calories 4316.24 Calories from Fat 2437.2
% Daily Value *
Total Fat 270.8g 416.61%
Saturated Fat 130.78g 653.88%
Trans Fat 4.36g %
Cholesterol 695.75mg 231.92%
Sodium 8375.31mg 348.97%
Total Carbohydrate 264.67g 88.22%
Dietary Fiber 0.84 g 3.34%
Sugars 154.11 g %
Protein 211.62g 423.25%
Vitamin A 7705.34IU% Vitamin C 70.82mg%
Calcium 5317.05mg% Iron 15.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh rosemary, fresh black pepper, cornmeal