Heirloom Meals: Savoring Yesterday's Traditions Today

Polenta with Corn & Rosemary


  • 2 cups polenta
  • 1 cup frozen corn
  • 2 tsp fresh rosemary
  • 1- 1/2 tsp salt
  • 1/4 tsp pepper


  1. In a large pot, bring 6 cups of water to boil. Once boiling, add 2 cups of polenta, and lower heat. Stir continuously to avoid clumps.
  2. In a separate pot, boil frozen corn until tender.
  3. When polenta is ready, about 2-3 minutes, add corn, minced rosemary, salt, and pepper.
  4. Stir to combine, and serve warm. Enjoy!
  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes

Yield: 4-6 people

Categories: Carole's Concoctions, Special Diets

Tags: Vegan, polenta, rosemary, corn, summer, Comfort Food, Side Dish, Carole's concoctions