Parmesan Rosemary Polenta

1.In a medium saucepan, bring 4 cups of water to a boil.

2.Slowly pour in the polenta, whisking constantly to avoid lumps.

3.Reduce the heat to low and simmer the polenta, stirring frequently, for about 30 minutes or until thick and creamy.

4.Stir in the grated Parmesan cheese, butter, and fresh rosemary. Season with salt and pepper to taste.

5.Cook for an additional 5 minutes, stirring continuously to combine all ingredients.

6.Remove from heat and let the polenta rest for a few minutes before serving.

7.Serve the Parmesan Rosemary Polenta hot as a fancy and delicious gluten-free side dish that pairs perfectly with crabcakes and salad.