Rosemary Polenta Bake
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.
Ingredients
Serves: 12
- 2 3/4 cups (690ml) reduced salt chicken stock
- 2 cups (500ml) water
- 1 1/2 cups (375ml) milk
- 3 cloves garlic, minced
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon salt
- 1 1/2 cups (300g) polenta
- 1/2 cup (60g) grated parmesan cheese, or more if desired
- 1 pinch salt and black pepper to taste
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- In a saucepan, bring to a 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 degrees C. Grease a 2-litre baking dish. Spoon the polenta into the 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.
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Reviews and Ratings
Global Ratings:
(45)
Reviews in English (37)
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)
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