Baked Polenta with Garlic
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 cups water
- 1 1/2 cups yellow cornmeal
- 1 1/2 teaspoons chopped fresh rosemary
- 3 garlic cloves, minced
- Carbohydrate 36 g(12%)
- Cholesterol 11 mg(4%)
- Fat 5 g(8%)
- Fiber 2 g(6%)
- Protein 10 g(19%)
- Saturated Fat 3 g(13%)
- Sodium 357 mg(15%)
- Calories 230
Preparation 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. Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.) Bake polenta until heated through and golden on top, about 30 minutes.
Preparation 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. Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.) Bake polenta until heated through and golden on top, about 30 minutes.
