Roman rosemary polenta squares from Food52 by Ed Smith

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Accompaniments: Cavolo nero with garlic, chili & orange

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on September 11, 2019

    These lost their shape in the oven. I think it is possible that chilling them longer could have prevented the problem. I chilled the polenta longer than the 30 minute minimum indicated in the recipe, and it was firm enough to cut without problems, but maybe a full overnight chill would have been better. Loved the idea to infuse the milk with rosemary. The flavor infused beautifully. Overall, they were a little rich for my taste and I probably will not repeat this exact recipe.

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