Baked Polenta With Garlic And Parmesan Crostini

• 18 garlic cloves, peeled
• 3/4 cup olive oil
• 1 1/2 cups fat-free milk
• 1 (16-ounce) tube polenta, crumbled
• 1 egg
• 1 tablespoon chopped parsley
• 1 tablespoon unsalted butter
• 1/2 tablespoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 cups Parmesan cheese
• 1/4 baguette
• 2 tablespoons Parmesan cheese
• 1 tablespoon chopped parsley

1. Preheat oven to 375u0b0. Place peeled garlic cloves and olive oil in a pot over medium heat; cook until garlic is soft (5-6 minutes). Remove from heat; set aside. Bring milk to a boil; remove from heat. Add polenta to pan; mash until smooth. Add egg, 1 tablespoon chopped parsley, butter, crushed red pepper, salt, and pepper to pan; bring to boil. Reduce heat, and cook until thick (about 5 minutes). Transfer into 6 (6-ounce) ramekins; sprinkle each with 2 tablespoons plus 2 teaspoons Parmesan cheese. Bake 15 minutes. To make crostini: Cut 1/4 baguette into 12 slices; drizzle evenly with the garlic oil, and sprinkle each with 1 teaspoon Parmesan. Bake 2-3 minutes. Top each ramekin with 3 garlic cloves. Sprinkle ramekins evenly with a total of 1 tablespoon chopped parsley; serve with 2 crostini.

garlic, olive oil, milk, polenta, egg, parsley, unsalted butter, red pepper, salt, pepper, parmesan cheese, baguette, parmesan cheese, parsley

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