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Categories:Viewed: 85 - Published at: 6 years ago
Ingredients
- 2 3/4 c. Chicken broth, *see note
- 2 c. Water
- 1 1/2 c. Lowfat milk
- 3 x Cloves garlic, chopped
- 1 1/2 tsp Fresh rosemary, minced
- 1/2 tsp Salt
- 1 1/2 c. Yellow cornmeal
- 8 Tbsp. Fresh parmesan, grated
Method
- 1.
- Preheat oven to 375 degrees.
- Butter a 2 qt souffle dish.
- 2.
- Bring the first 6 ingredients to a boil in a heavy saucepan.
- 3.
- Gradually add in cornmeal, whisking till smooth.
- 4.
- Reduce heat to low; cook till cornmeal is soft and mix is thick and creamy, about 12 min.
- 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 min till heated through and golden on top.
- Notes: You can prepare this 1 day ahead up to step 6.
- Cold, cover and store in the refrigerator and then just pop in the oven about 40 min before ready to serve.
