Polenta with Rosemary and Parmesan

Name: Polenta with Rosemary and Parmesan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons chopped fresh rosemary; 3 cloves garlic, minced; 651 milliliters low-sodium chicken broth; 355 milliliters milk; 1 teaspoon salt; 6 servings salt and black pepper to taste; 473 milliliters water; 355 milliliters yellow cornmeal

Polent It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up salt and pepper, garlic, milk, and a few other things to make it today.

Instructions

In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes.

Ingredients you will need

Chicken Broth

Cornmeal

Rosemary

Garlic

Water

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Remove from the heat, and stir in the Parmesan cheese until well combined.

Ingredients you will need

Parmesan

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired.

Ingredients you will need

Parmesan

Polenta

Equipment you will use

Oven