( can substitute some with chicken broth)
1 1/2 cups
( less if using chicken broth)
fresh ground black pepper
green onions, thinly sliced
garlic cloves, minced
3 -4 tablespoons
fresh Italian parsley, minced
1 1/2-2 teaspoons
fresh thyme, minced
parmesan cheese, freshly grated
lemon peel, grated
- Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
- Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
- Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.