Polenta with Rosemary and Parmesan

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 3/4 cups low-sodium chicken broth
• 2 cups water
• 1 1/2 cups milk
• 3 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 1 1/2 cups yellow cornmeal
• 1/2 cup shredded Parmesan cheese, or more if desired
• salt and black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the chicken broth, water, milk, minced garlic, chopped rosemary and 1 teaspoon salt to a boil in a large saucepan over medium-high heat.

2. Reduce the heat to low. Whisk in the yellow cornmeal in a slow steady stream so it does not clump.

3. Cook over low heat, stirring often with a wooden spoon, for about 40 to 45 minutes until thick and creamy and the grains are tender.

4. Stir in the shredded Parmesan until melted. Season with salt and black pepper to taste.

5. If the polenta gets too thick before serving, loosen it with a splash of hot water and stir well.

6. Spoon into warm bowls and serve immediately, with extra Parmesan on top if desired.