Baked Polenta With Garlic Recipe

• 2 3/4 c. Chicken broth, *see note
• 2 c. Water
• 1 1/2 c. Lowfat milk
• 3 x Cloves garlic, chopped
• 1 1/2 tsp Fresh rosemary, minced
• 1/2 tsp Salt
• 1 1/2 c. Yellow cornmeal
• 8 Tbsp. Fresh parmesan, grated

1. 1.
2. Preheat oven to 375 degrees.
3. Butter a 2 qt souffle dish.
4. 2.
5. Bring the first 6 ingredients to a boil in a heavy saucepan.
6. 3.
7. Gradually add in cornmeal, whisking till smooth.
8. 4.
9. Reduce heat to low; cook till cornmeal is soft and mix is thick and creamy, about 12 min.
10. 5.
11. Remove from the heat; stir in 6 Tablespons parmesan cheese and season to taste with pepper.
12. 6.
13. Transfer to prepared souffle dish, sprinkle with remaining parmesan cheese and bake for about 30 min till heated through and golden on top.
14. Notes: You can prepare this 1 day ahead up to step 6.
15. Cold, cover and store in the refrigerator and then just pop in the oven about 40 min before ready to serve.

chicken broth, water, milk, garlic, rosemary, salt, yellow cornmeal, fresh parmesan

Taken from cookeatshare.com/recipes/baked-polenta-with-garlic-75321 (may not work)