Baked Polenta With Garlic - cooking recipe

Ingredients

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.)

Preparation

Preheat oven to 375\u00b0F.
Butter (or use a cooking spray like Pam) a 2 quart souffle 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.