Baked Polenta With Garlic

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A delicious change from rice, pasta or potatoes. Goes well with italian meat and sauce dishes, especially recipe #50879 that i've posted. 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!!

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Steps

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Preheat oven to 375f.

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Butter a 2 quart souffl dish.

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Bring first 6 ingredients to boil in a large , heavy saucepan.

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Gradually add cornmeal , whisking until smooth.

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Reduce heat to low.

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Cook until cornmeal is very soft and mixture is thick and creamy , stirring occasionally , about 12 minutes.

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Remove from heat and stir in 6 tablespoons parmesan cheese , season with pepper , if desired.

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Transfer to prepared baking dish.

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Sprinkle 2 tablespoons parmesan cheese over polenta.

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Cool , cover and chill.

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Bake polenta until heated through and golden on top , about 30 minutes.

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Serve polenta warm.

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Ingredients

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low sodium chicken broth, water, milk, garlic cloves, fresh rosemary, salt, polenta, parmesan cheese