Baked Polenta With Garlic

• 2 3/4 cups canned low sodium chicken broth
• 2 cups water
• 1 1/2 cups milk
• 3 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1 1/2 cups polenta (yellow cornmeal)
• 8 tablespoons grated parmesan cheese (about 1 1/2 oz.)

1. Preheat oven to 375u0b0F.
2. Butter (or use a cooking spray like Pam) a 2 quart souffle dish.
3. Bring first 6 ingredients to boil in a large, heavy saucepan.
4. Gradually add cornmeal, whisking until smooth.
5. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes.
6. Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired.
7. Transfer to prepared baking dish.
8. Sprinkle 2 tablespoons Parmesan cheese over polenta.
9. (Can be made 1 day ahead).
10. Cool, cover and chill.
11. Bake polenta until heated through and golden on top, about 30 minutes.
12. Serve polenta warm.

chicken broth, water, milk, garlic, rosemary, salt, polenta, parmesan cheese

Taken from www.food.com/recipe/baked-polenta-with-garlic-50881 (may not work)