Baked Polenta With Garlic |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A delicious change from rice, pasta or potatoes. I've doubled and tripled this recipe with success. Fresh rosemary is far superior to dried in this. From a 1998 Bon Appetit. Try it, you'll like it. Ingredients:
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.) |
Directions:
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.
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