Gluten Free Polenta with Rosemary and Parmesan

  I am a fan of this recipe and it is one that you can easily tweak to make it your own.  You can add more cornmeal if you like your polenta dryer or try using different types of cheeses (brie, goat, ricotta, etc).  I am a lactard, so I try to go easy on the cheese and use Lataid instead of milk.  I also put Cavendars Greek Spice on EVERYTHING. It is the most amazing spice ever.  Since you girls all have men who like meat, it can be served with baked chicken. 

Ingredients

• 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

1. In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
3. Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.