Baked Garlic Polenta

Ingredients:

• 2 3/4 cups canned low salt chicken broth
• 2 cups water
• 1 1/2 cups milk
• 3 garlic cloves
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon salt
• 1 1/2 cups yellow cornmeal
• 8 tablespoons parmesan cheese, grated

Instructions:

Preheat the oven to 375° and butter a 2-quart souffle dish. Bring the broth, water, milk, cloves, rosemary and salt to a boil in a large heavy saucepan. Gradually add the cornmeal, whisking until smooth. Reduce the heat to low and cook until the cornmeal is very soft and the mixture turns thick and creamy. Stir occasionally for about 12 minutes, then remove from the heat and stir 6 tablespoons parmesan cheese. Season with pepper, then transfer to the prepared souffle dish. Sprinkle with the remaining 2 tablespoons of parmesan cheese. Bake until thoroughly heated and golden on top, about 30 minutes.