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Polenta with Rosemary and Parmesan

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Polenta with Rosemary and Parmesan



Ingredients :

  • 2 ¾ cups low-sodium chicken broth
  • 2 cups water
  • 1 ½ cups milk
  • 3 cloves garlic, minced
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1 ½ cups yellow cornmeal
  • ½ cup shredded Parmesan cheese, or more if desired
  • salt and black pepper to taste
  • Methods :

  • Step 1

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

  • Step 2

    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. Sprinkle the top with salt and pepper.

  • Step 3

    Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

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