Baked Polenta with Garlic

2 3/4 cups chicken broth
2 cups water
1 1/2 cups milk
3 cloves garlic; minced
1 1/2 tsp chopped fresh rosemary
1/2 tsp salt
1 1/2 cups yellow cornmeal
8 tbsp grated fresh parmesan

Preheat oven to 375 degrees. Butter a 2 quart souffle dish.

Bring the first 6 ingredients to a boil in a heavy saucepan.

Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is soft and mixture is thick and creamy, about 12 minutes.

Remove from the heat; stir in 6 Tablespoons parmesan cheese and season to taste with pepper. Transfer to prepared souffle dish, sprinkle with remaining parmesan cheese.

Bake for about 30 minutes until heated through and golden brown on top.

Notes: You can prepare this 1 day ahead up to step 6. Cool, cover and store in the refrigerator and then just pop in the oven about 40 minutes before ready to serve.

Servings: 6
Source: Bon Appetit, February 1997