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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal 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. | 2. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper. | 3. Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2 3/4	cups	low-sodium	214.83	5.1975	30.6306	7.2072
water	2	cups		0.0	0.0	0.0	0.0
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
rosemary	1 1/2	teaspoons	chopped	1.3755	0.2173	0.0348	0.0615
salt	1	teaspoon		-	-	-	-
yellow cornmeal	1 1/2	cups		611.22	128.6124	15.1524	6.222
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
salt black pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.