Parmesan Polenta

• 4 cups chicken broth
• 1 small onion, minced
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary
• 12 teaspoon salt
• 1 14 cups cornmeal
• 6 tablespoons grated parmesan cheese
• 1 tablespoon olive oil, divided

1. Spray 11x7 inch baking pan with nonstick cooking spray; set aside.
2. Spray one side of 7 inch long sheet of waxed paper with cooking spray; set aside.
3. Combine chicken broth, onion, garlic, rosemary and salt in medium saucepan.
4. Bring to a boil over high heat; add cornmeal gradually, stirring constantly.
5. Reduce heat to medium and simmer 30 minutes or until mixture has consistancy of thick mashed potatoes.
6. Remove from heat and stir in cheese.
7. Spread polenta evenly in prepared pan; place waxed paper sprayed side down, on polenta and smooth.
8. Cool on wire rack 15 minutes or until firm.
9. Remove wxed paper; cut into 6 squares.
10. Remove squares from pan.
11. To prevent sticking, spray grill with cooking spray.
12. Prepare grill for cooking.
13. Brush tops of squares with half the oil.
14. Grill oil side down on covered grill over medium to low coals for 6 to 8 minutes or until golden.
15. Brush with remaining oil and gently turn over.
16. Grill 6 to 8 minutes more or until golden.
17. Serve warm.

chicken broth, onion, garlic, fresh rosemary, salt, cornmeal, parmesan cheese, olive oil

Taken from www.food.com/recipe/parmesan-polenta-308891 (may not work)