Polenta With Rosemary And Parmesan

Ingredients

• Servings: 6
• 2 3/4 cups low-sodium chicken broth
• 2 cups water
• 1 1/2 cups milk
• 3 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 1 1/2 cups yellow cornmeal
• 1/2 cup shredded parmesan cheese, or more if desired
• salt and black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. remove from the heat, and stir in the parmesan cheese until well combined.
• preheat oven to 375 degrees f (190 degrees c). grease a 2-quart casserole. spoon the polenta into the prepared casserole, adding more parmesan cheese if desired. sprinkle the top with salt and pepper.
• bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.