Baked Polenta With Garlic Recipe

Ingredients for Baked Polenta With Garlic

• Low Sodium Chicken Broth
• 4 cups water
• 2 cups milk
• Garlic Cloves
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• Polenta
• 8 tablespoons grated Parmesan cheese

How to Make Baked Polenta With Garlic

1. Preheat oven to 375°F (190°C).
2. Generously butter a 2-quart soufflé dish.
3. 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.
4. Gradually whisk in 2 cups coarse ground cornmeal until completely smooth and free of lumps.
5. 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).
6. Remove from heat and stir in 6 tablespoons of the grated Parmesan cheese. Season with freshly ground black pepper to taste.
7. Pour the polenta into the prepared soufflé dish.
8. Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the top.
9. Let the polenta cool slightly, then cover and refrigerate for at least 30 minutes (or up to overnight).
10. Bake the chilled polenta in the preheated oven for 30-40 minutes, or until heated through and golden brown on top.