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