Title: Baked polenta with garlic
 Categories: Mexican, Side dishes
      Yield: 6 Servings
 
  2 3/4 c  Chicken broth; *see note
      2 c  Water
  1 1/2 c  Milk
      3    Cloves garlic; minced
  1 1/2 ts Fresh rosemary; chopped
    1/2 ts Salt
  1 1/2 c  Yellow cornmeal
      8 tb Fresh parmesan; grated
 
  1. Preheat oven to 375 degrees. Butter a 2 quart souffle dish. 2.
  Bring the first 6 ingredients to a boil in a heavy saucepan. 3.
  Gradually add cornmeal, whisking until smooth. 4. Reduce heat to low;
  cook until cornmeal is soft and mixture is thick and creamy, about 12
  minutes. 5. Remove from the heat; stir in 6 Tablespons parmesan
  cheese and season to taste with pepper. 6. Transfer to prepared
  souffle dish, sprinkle with remaining parmesan cheese and 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.
  
  Recipe