Polenta With Rosemary And Parmesan
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.75 cups
Chicken Broth (low-sodium)2 cups
Water1.5 cups
Milk3 cloves
Garlic (minced)1.5 tsps
Rosemary (chopped fresh)1
Salt1.5 cups
Yellow CornmealDirections:
1
In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt
2
Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes
3
Remove from the heat, and stir in the Parmesan cheese until well combined
4
Preheat oven to 375 degrees F (190 degrees C)
5
Grease a 2-quart casserole
6
Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired
7
Sprinkle the top with salt and pepper
8
Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes