Baked Polenta With Garlic

Name: Baked Polenta With Garlic
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 2 3/4 cups canned low sodium 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 polenta (yellow cornmeal); 8 tablespoons grated parmesan cheese (about 1 1/2 oz.)

Submitted by Leslie in Texas

"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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Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 6-8

ingredients

2 ³⁄₄ cups canned low sodium 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 polenta (yellow cornmeal)
8 tablespoons grated parmesan cheese (about 1 1/2 oz.)

directions

Preheat oven to 375°F.
Butter (or use a cooking spray like Pam) a 2 quart soufflé dish.
Bring first 6 ingredients to boil in a large, heavy 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 and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired.
Transfer to prepared baking dish.
Sprinkle 2 tablespoons Parmesan cheese over polenta.
(Can be made 1 day ahead).
Cool, cover and chill.
Bake polenta until heated through and golden on top, about 30 minutes.
Serve polenta warm.

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Reviews

Not going to rate this because it must have been something I did??? but my polenta never solidified and was a runny mess. HOWEVER it was very tasty, and I may attempt it again.

mommymakeit4u
oops sorry i made a mistake within my review of this dish it's actually higher in carbohydrates than bread! but still yummy, not good on a low carb diet though.

nicky wagerfield
Yum! I really enjoyed this. In fact I was the one who scraped the pot... Rosemary is a bit hard to get hold of at this time of year here so I used fresh basil. Basically any fresh Italian type herb would do the trick. I also used vegetarian chicken-flavoured stock which worked well and makes it even lower fat.

Missy Wombat