Baked Polenta with Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Polenta is often made at the last minute on the stove. Since this version is baked, it's a great do-ahead dish. Ingredients:
2 3/4 cups canned low-salt 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 yellow cornmeal |
8 tablespoons grated parmesan cheese (about 1 1/2 ounces) |
Directions:
1. Preheat oven to 375°F. Butter 2-quart soufflé dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
2. Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
3. Bake polenta until heated through and golden on top, about 30 minutes.
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