Baked Polenta With Garlic

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 3/4 cups canned low sodium chicken broth
• 2 cups water
• 1 1/2 cups milk
• 3 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1 1/2 cups polenta (yellow cornmeal)
• 8 tablespoons grated parmesan cheese (about 1 1/2 oz.)

Recipe

• 1 preheat oven to 375°f.
• 2 butter (or use a cooking spray like pam) a 2 quart soufflé dish.
• 3 bring first 6 ingredients to boil in a large, heavy saucepan.
• 4 gradually add cornmeal, whisking until smooth.
• 5 reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes.
• 6 remove from heat and stir in 6 tablespoons parmesan cheese, season with pepper, if desired.
• 7 transfer to prepared baking dish.
• 8 sprinkle 2 tablespoons parmesan cheese over polenta.
• 9 (can be made 1 day ahead).
• 10 cool, cover and chill.
• 11 bake polenta until heated through and golden on top, about 30 minutes.
• 12 serve polenta warm.