Creamy Oven-roasted Polenta With Chives

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup cornmeal (medium-coarse or coarse, preferably organic stone-ground, not instant)
• 3 cups chicken broth
• 3 cups milk
• 1 teaspoon salt (more to taste)
• 1/4 cup chopped chives
• 1/2 cup parmesan cheese
• 2 tablespoons butter

Recipe

• 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.