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- Baked Polenta with Garlic
- (Polenta al Forno con Aglio)
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Ingredients:
2 and 3/4 cups chicken broth or stock
2 cups water
1 and 1/2 cups milk
3 garlic cloves, minced
1 and 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1 and 1/2 cups yellow cornmeal
8 tablespoons grated Parmigiano cheese (about 1 and 1/2 ounces)
Directions:
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- Preheat oven to 375°F.
Butter 2-quart souffle dish.
Bring first 6 ingredients to boil in heavy large 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; stir in 6 tablespoons Parmigiano cheese. Season with pepper.
Transfer to prepared dish.
Sprinkle 2 tablespoons Parmigiano 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. Serves 6.
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