Creamy Baked Polenta With Herbs and Green Onions
Ready In: 40 mins
Serves: 6
Ingredients
- 6 cups water (can substitute some with chicken broth)
- 1 1⁄2 cups yellow cornmeal
- 2 teaspoons salt (less if using chicken broth)
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 4 green onions, thinly sliced
- 3 garlic cloves, minced
- 3 -4 tablespoons fresh Italian parsley, minced
- 1 1⁄2-2 teaspoons fresh thyme, minced
- 1⁄3 cup whipping cream
- 3⁄4 cup parmesan cheese, freshly grated
- 1 teaspoon lemon peel, grated
Directions
- 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.
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