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)

Browse by ingredient

Instructions

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.
2. Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
3. Bake polenta until heated through and golden on top, about 30 minutes.