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Print this Recipe    Polenta Rosemary 02

Rosemary-Scented Polenta
(Serves 4)

3 cups water
3 cups vegetable broth
1/2 teaspoon crumbled rosemary
2 cups yellow cornmeal
1/2 cup chopped black olives
1/2 cup chopped sweet pepper
1 teaspoon olive oil (optional)
homemade or prepared tomato sauce

Coat a 9 x 13-inch rimmed baking pan with vegetable cooking spray.
Set aside.

In a large saucepan, combine water, broth, and rosemary. Heat to
a boil. Slowly whisk in cornmeal and cook about 20 minutes over
low heat, stirring constantly until thickened and bubbly. Stir in
olives and red pepper. Pour mixture into greased baking pan. Let
cool several hours or overnight.

Heat oven to 400F. Cut cooled polenta into 8 pieces. Leave in baking
pan. Brush with half of the olive oil. Bake 25 to 30 minutes,
turning once and brushing with remaining olive oil until golden
brown. Serve heated with tomato sauce.

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