The microwave hums. Low and steady. Inside, cornmeal is becoming something else. No wooden spoon. No aching arm.

Polenta used to be work. Twenty minutes of stirring, minimum. The kind of stirring that makes your shoulder remember. In the microwave, the cornmeal hydrates without protest. Three minutes later, you have something creamy and golden.

The rosemary oil happens while the polenta rests. Olive oil warmed with fresh rosemary until the kitchen smells like a hillside. The oil turns fragrant. The rosemary darkens slightly.

3-Minute Microwave Polenta with Rosemary Oil

Makes: 2 servings
Time: About 5 minutes total

Ingredients:

For the polenta:

  • 1/2 cup coarse cornmeal (polenta)
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

For the rosemary oil:

  • 3 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • Pinch of salt

Instructions:

  1. In a deep microwave-safe bowl (at least 1.5 quarts), whisk together cornmeal, vegetable broth, salt, and 1 tablespoon olive oil.
  2. Microwave on high for 2 minutes in a 1000W microwave. Remove carefully and whisk well, scraping the sides and bottom.
  3. Microwave 1–2 minutes more, until thickened and creamy and the polenta coats a spoon. If it still seems thin, microwave in 30-second bursts, whisking between each.
  4. Let the polenta rest 1–2 minutes to finish thickening.
  5. While the polenta rests, combine the rosemary oil ingredients in a small microwave-safe bowl.
  6. Microwave the oil mixture for 1–2 minutes, until fragrant and the rosemary darkens slightly. Remove the sprigs.
  7. Spoon the polenta into bowls and drizzle with the warm rosemary oil.

Equipment:

  • Deep microwave-safe bowl (at least 1.5-quart capacity)
  • Small microwave-safe bowl
  • Whisk or sturdy fork

The polenta bloops gently as it thickens. When you whisk it, it’s smooth.

The rosemary oil pools on top, dark green and aromatic.