Baked Polenta with Garlic

Title:
Baked Polenta with Garlic

Yield:
6 Servings

Categories:
Mexican,
Side
Dishes




Ingredients:





 2 3/4 c  Chicken broth; *see note


     2 c  Water


 1 1/2 c  Milk


     3    Cloves garlic; minced


 1 1/2 ts Fresh rosemary; chopped


   1/2 ts Salt


 1 1/2 c  Yellow cornmeal


     8 tb Fresh parmesan; grated






 1. Preheat oven to 375 degrees. Butter a 2 quart souffle dish. 2. Bring the


 first 6 ingredients to a boil in a heavy saucepan. 3. Gradually add


 cornmeal, whisking until smooth. 4. Reduce heat to low; cook until cornmeal


 is soft and mixture is thick and creamy, about 12 minutes. 5. Remove from


 the heat; stir in 6 Tablespons parmesan cheese and season to taste with


 pepper. 6. Transfer to prepared souffle dish, sprinkle with remaining


 parmesan cheese and bake for about 30 minutes until heated through and


 golden brown on top.


 


 Notes: You can prepare this 1 day ahead up to step 6. Cool, cover and store


 in the refrigerator and then just pop in the oven about 40 minutes before


 ready to serve.


 


 Recipe by: Bon Appetit - February 1997


 


 Posted to recipelu-digest Volume 01 Number 351 by RecipeLu


 
on Dec 09, 1997