1. Preheat oven to 375°F. 2. Butter (or use a cooking spray like Pam) a 2 quart soufflé dish. 3. Bring first 6 ingredients to boil in a large, heavy saucepan. 4. Gradually add cornmeal, whisking until smooth. 5. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. 6. Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired. 7. Transfer to prepared baking dish. 8. Sprinkle 2 tablespoons Parmesan cheese over polenta. 9. (Can be made 1 day ahead). 10. Cool, cover and chill. 11. Bake polenta until heated through and golden on top, about 30 minutes. 12. Serve polenta warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
