Creamy Baked Polenta With Herbs And Green Onions

• 6 C. water
• 1 1/2 C. polenta (coarse cornmeal)
• or yellow cornmeal
• 2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 T. butter
• 4 green onions, thinly sliced
• 3 T. minced fresh Italian parsley
• 1 1/2 tsp. minced fresh thyme
• 1/4 whipping cream
• 3/4 C. grated dry Jack cheese or freshly grated Parmesan cheese
• 1 tsp. grated lemon peel

1. Preheat oven to 350. Pour 6 C. water into 13x9 in. glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered 40 min.
2. Meanwhile, melt butter in small skillet over medium heat. Add green onions and saute 2 min. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
3. Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 min longer. Let stand 5 min.; serve.

water, polenta, salt, ground black pepper, butter, green onions, fresh italian parsley, thyme, whipping cream, cheese

Taken from www.epicurious.com/recipes/member/views/creamy-baked-polenta-with-herbs-and-green-onions-50045452 (may not work)