These Polenta Crushed Potatoes with Rosemary and Garlic are a tasty take on roasted potatoes. With its creamy potatoes, crispy polenta, and fragrant garlic and rosemary, this dish is great as a side or even as a main course.
Ingredients: 6 medium potatoes, washed and scrubbed. 1/4 cup polenta cornmeal. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Preheat the oven to 400F 200C. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender. While the potatoes are baking, cook the polenta according to package instructions. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Using a fork, gently crush each potato to flatten it slightly, leaving the skin intact. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Brush each potato with the garlic-rosemary mixture, making sure to coat each one evenly. Sprinkle the cooked polenta over the potatoes, pressing gently to adhere. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the polenta is golden and crisp. Serve hot, garnished with extra chopped rosemary if desired.
Prep Time: 15 minutes
Cook Time: 65 minutes
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