Oil a 12 x 15 rimmed baking sheet.
In a saucepan, bring milk, water, and butter to boil.
Add salt and rosemary.
Gradually whisk in the polenta until smooth.
Bring to a simmer, whisking, until thickened.
Cook over low heat for 15 minutes, stirring.
Remove from the heat and let cool for 10 minutes, stirring constantly.
Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of Parmesan cheese.
Spread polenta on the prepared baking sheet in an even layer.
Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 400 degrees.
Lightly butter a 15 x 10 baking dish.
Cut the polenta into 2 squares.
Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly.
Pour the cream over the polenta and sprinkle the remaining Parmesan cheese on top.
Bake for 40 minutes, or until puffed and golden.
Let stand for 10-15 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.46 Kcal (1141 kJ)
Calories from fat	162.65 Kcal
		% Daily Value*
Total Fat	18.07g	28%
Cholesterol	84.52mg	28%
Sodium	761.11mg	32%
Potassium	195.02mg	4%
Total Carbs	17.77g	6%
Sugars	4.21g	17%
Dietary Fiber	1.2g	5%
Protein	9.87g	20%
Vitamin C	0.2mg	0%
Vitamin A	0.9mg	29%
Iron	0.3mg	2%
Calcium	283mg	28%

Amount Per 100 g
Calories	110.52 Kcal (463 kJ)
Calories from fat	65.98 Kcal
		% Daily Value*
Total Fat	7.33g	28%
Cholesterol	34.28mg	28%
Sodium	308.74mg	32%
Potassium	79.11mg	4%
Total Carbs	7.21g	6%
Sugars	1.71g	17%
Dietary Fiber	0.49g	5%
Protein	4g	20%
Vitamin C	0.1mg	0%
Vitamin A	0.4mg	29%
Iron	0.1mg	2%
Calcium	114.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.7

Points
7

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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