Polenta with Rosemary and Parmesan Good Recipes

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Polenta with Rosemary and Parmesan

"Creamy polenta is pro with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is superb without the rosemary if you do not care for the taste."

Ingredients :

2 3/4 cups low-sodium fowl broth
2 cups water
1 half of cups milk
three cloves garlic, minced
1 half of teaspoons chopped sparkling rosemary
1 teaspoon salt
1 half cups yellow cornmeal
half of cup shredded Parmesan cheese, or extra if favored
salt and black pepper to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H

In a saucepan, deliver to a boil the fowl broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set warmth to medium-low, and simmer the cornmeal combination till thick and creamy, stirring often to save you lumps, about 15 minutes. Remove from the warmth, and stir in the Parmesan cheese till properly combined.
Preheat oven to 375 stages F (a hundred ninety ranges C). Grease a 2-quart casserole. Spoon the polenta into the organized casserole, adding greater Parmesan cheese if preferred. Sprinkle the pinnacle with salt and pepper.
Bake inside the preheated oven until the polenta is bubbling and golden brown on pinnacle, approximately half-hour.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it lightly, and make clean-up simpler.

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