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Parmesan-Crusted
Herb Polenta
Herb Polenta
Ingredients
| * | 1 tbls. butter |
| * | 1 cup yellow cornmeal |
| * | 1 1/2 cups water |
| * | 1 1/2 cups chicken stock |
| * | Salt and pepper, to taste |
| * | 1 tbls. fresh rosemary, chopped |
| * | 1 tbls. fresh thyme |
| * | 2 tbls. fresh chives, chopped |
| * | 1 cup half and half or 1/2 cup milk plus 1/2 cup light cream |
| * | 1 cup Parmesan cheese, freshly grated, divided |
Instructions
| 1 | Preheat oven to 350 degrees. |
| 2 | Butter a shallow 2 quart glass baking dish liberally. Set aside. |
| 3 | In large saucepan, combine cornmeal, water, chicken stock and a generous amount of salt and pepper. Stir until smooth. Bring to a boil and continue stirring until the mixture thickens. |
| 4 | Stir in cream, herbs and 1/2 cup cheese. |
| 5 | Pour polenta mixture into buttered dish and sprinkle remaining 1/2 cup cheese over the top. Bake for 1 hour or until top is crusty. |