Recipe by Leslie in Texas
A delicious change from rice, pasta or potatoes. Goes well with Italian meat and sauce dishes, especially Braised Lamb Shanks With Fresh Rosemary 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!
Top Review by mommymakeit4u
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.
- 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 See How It's Made
- 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.