Creamy Baked Polenta With Herbs And Green Onions

• 6 cups water (can substitute some with chicken broth)
• 1 1/2 cups yellow cornmeal
• 2 teaspoons salt (less if using chicken broth)
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons butter
• 4 green onions, thinly sliced
• 3 garlic cloves, minced
• 3 -4 tablespoons fresh Italian parsley, minced
• 1 1/2 - 2 teaspoons fresh thyme, minced
• 1/3 cup whipping cream
• 3/4 cup parmesan cheese, freshly grated
• 1 teaspoon lemon peel, grated

1. Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
2. Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
3. Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.

water, yellow cornmeal, salt, fresh ground black pepper, butter, green onions, garlic, fresh thyme, whipping cream, parmesan cheese, lemon peel

Taken from www.food.com/recipe/creamy-baked-polenta-with-herbs-and-green-onions-240252 (may not work)