Creamy Pecorino & Rosemary Polenta

Serves 8


For Polenta

  • 4 cups whole milk
  • 2 cups water
  • kosher salt
  • black pepper
  • 1¾ cups stone ground yellow polenta
  • 1 stick unsalted butter, cubed
  • 2 tbsp extra virgin olive oil
  • ½ cup grated Pecorino Romano cheese
  • 3-4 sprigs rosemary, chopped
  • 1 tbsp chopped parsley

Serving Suggestions

  • protein of choice (seared sirloin steak suggested)
  • aged balsamic for drizzling
  • extra virgin olive oil to finish


Make Polenta

  1. In a large pot, bring milk, water, salt and pepper to just below a boil over high heat
  2. Slowly whisk in polenta until fully incorporated 
  3. Reduce heat to low and continue to cook for 35-40 minutes, stirring constantly (be careful - it may start to splatter as it thickens)
  4. When polenta is fully cooked, stir in butter, Pecorino, olive oil and chopped herbs
  5. Keep warm until serving

Serving Suggestions

  1. Serve with your favorite protein (David suggests sirloin steak)
  2. Drizzle with an aged balsamic vinegar, extra virgin olive oil and chopped herbs (optional)