Baked polenta is a wonderfully creamy side dish that goes well with all kinds of meat dishes. Rosemary and parmesan cheese lend a subtle richness.
I grew up in an Italian family and polenta was common. I must confess, however, that I was always disappointed when Mom or Grandma served it because I hated it. (An understatement, for sure) I'm thinking if I had grown up with polenta THIS way I would have had a whole different attitude about it. Even more startling, Hubs hates polenta and he hates Parmesan cheese. I made him eat this anyway - he said I could make this anytime, and exactly as I made it tonight. The combination of water, milk and chicken broth? Excellent. (For the record, I like my polenta creamy, so I skipped the step of baking it) - 11 Feb 2013 (Review from Allrecipes USA and Canada)
This is good, but next time I think I will add more cornmeal. I like polenta a little drier. Since that is my personal preference I can't fault the recipe! I like the idea of the garlic and Parmesan cheese in the recipe! - 30 Jan 2010 (Review from Allrecipes USA and Canada)
I love grits and polenta. This is a fantastic recipe! So easy and so yummy. The garlic and parmesan are wonderful additions. I used 3/4 tsp dried rosemary, and although I do like rosemary, it was still a bit too perfumey, next time I"ll try a little less or as previously suggested, omit all together. I bet this would be good sliced and fried in some butter the next day too! - 07 Feb 2010 (Review from Allrecipes USA and Canada)