1. Preheat oven to 350. 2. Grease a 3-qt. non-stick ovenproof skillet. 3. Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well. 4. Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty. 5. Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
