Creamy Oven-Roasted Polenta With Chives

• 1 cup cornmeal (medium-coarse or coarse, preferably organic stone-ground, NOT instant)
• 3 cups chicken broth
• 3 cups milk
• 1 teaspoon salt (more to taste)
• 14 cup chopped chives
• 12 cup parmesan cheese
• 2 tablespoons butter

1. Preheat oven to 350.
2. Grease a 3-qt.
3. non-stick ovenproof skillet.
4. Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended.
5. (The mixture will separate and take more than half the cooking time to come together).
6. NOTE: Do not use instant polenta.
7. Also, try to avoid using very fine cornmeal - it does not come out as well.
8. Bake uncovered for 40 minutes.
9. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes.
10. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
11. Remove from the oven and let the polenta rest in the pan for 5 minutes.
12. Stir in butter, cheese, and chives and serve.

cornmeal, chicken broth, milk, salt, chives, parmesan cheese, butter

Taken from www.food.com/recipe/creamy-oven-roasted-polenta-with-chives-398270 (may not work)