• Cooking Time: 30 minutes
  • Servings:
  • Preparation Time: 15 minutes


  • 4 cups milk
  • 1 cup water
  • 1/4 tsp. salt and pepper
  • 1 1/2 cup yellow cornmeal
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Italian blend cheese
  • 3 Tablespoon chopped fresh parsley
  • 1 Tablespoon fresh rosemary


  • Coat a 9x13 rimmed baking dish with cooking spray.
  • Heat milk, water, salt and pepper in a large saucepan over med. high heat until simmering.
  • Whisk in cornmeal and cook whisking constantly (3min.) or til thick.
  • Remove from heat; stir in cheese and herbs.
  • Immediately pour into baking dish, spread evenly.
  • Cool, cover, refrigerate 30 minutes or till firm.
  • Heat broiler, Cut polenta lengthwise into 4 rows, crosswise into 6 rows. Cut each rectangle into triangles.
  • Broil 3 inches from heat source for 5 to 6 minutes until browned.


Categories: Broil/Grill  Grain  Savory 

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