Polenta with Rosemary and Parmesan

Side Dishes | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 2 3/4 cups low-sodium chicken broth
  • 2 cups water
  • 1 1/2 cups milk
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh rosemary
  •  1 teaspoon salt
  • 1 1/2 cups gluten-free yellow cornmeal
  • 1/2 cup shredded Parmesan cheese, or more if desired
  • salt and black pepper to taste

Directions:

  • 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.
  • Preheat oven to 375°. 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.
  • Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

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