Zutaten für Baked Polenta With Garlic
- Low Sodium Chicken Broth
- 4 cups water
- 2 cups milk
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 2 cups coarse ground cornmeal
- 8 tablespoons grated Parmesan cheese
- 1/2 cup butter
- to taste freshly ground black pepper
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Zubereitung von Baked Polenta With Garlic
- Preheat oven to 375°F (190°C).
- Generously butter a 2-quart soufflé dish.
- In a large, heavy saucepan, bring 4 cups water, 2 cups milk, 1/2 cup butter, 4 minced garlic cloves, 1 teaspoon salt, and 2 tablespoons chopped fresh rosemary to a rolling boil.
- Gradually whisk in 2 cups coarse ground cornmeal until completely smooth and free of lumps.
- Reduce heat to low and cook, stirring frequently, until the cornmeal is very soft and the mixture is thick and creamy (approximately 12-15 minutes).
- Remove from heat and stir in 6 tablespoons of the grated Parmesan cheese. Season with freshly ground black pepper to taste.
- Pour the polenta into the prepared soufflé dish.
- Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the top.
- Let the polenta cool slightly, then cover and refrigerate for at least 30 minutes (or up to overnight).
- Bake the chilled polenta in the preheated oven for 30-40 minutes, or until heated through and golden brown on top.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
1g
Fat
14g
Carbs
9g
