Polenta is often made at the last minute on the stove. Since this version is baked, it's a great do-ahead dish.
Recipe information
Yield
Serves 6
Ingredients
2 3/4 cups canned low-salt 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 yellow cornmeal
8 tablespoons grated Parmesan cheese (about 1 1/2 ounces)
Preparation
Step 1
Preheat oven to 375°F. Butter 2-quart soufflé 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 Parmesan cheese. Season with pepper.
Step 2
Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
Step 3
Bake polenta until heated through and golden on top, about 30 minutes.
