About this recipe:Polenta is cooked with a rosemary infused water, it then gets a seasoning of Parmesan cheese before being baked. Serve as a side dish. It usually goes best with meat with gravy.
650ml low salt chicken stock
3 cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon salt
200g polenta or fine cornmeal
40g Parmesan cheese, grated or more if desired
salt and black pepper to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
In a saucepan, bring to the boil the chicken stock, water, milk, garlic, rosemary and salt. Gradually whisk in polenta, set heat to medium-low and simmer the polenta 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 190 C / Gas 5. Grease a 2 litre baking dish. Spoon the polenta into the prepared dish, 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.