Herbed Polenta and Parmesan Gratin

1. 1

   Oil a 12-by-15-inch rimmed baking sheet.

2. 2

   In a saucepan, bring the milk, water and butter to a boil.

3. 3

   Add the salt and rosemary.

4. 4

   Gradually whisk in the polenta until smooth.

5. 5

   Bring to a simmer, whisking, until thickened.

6. 6

   Cook over low heat for 15 minutes, stirring.

7. 7

   Remove from the heat and let cool for 10 minutes, stirring occasionally.

8. 8

   Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of the Parmesan cheese.

9. 9

   Spread the polenta on the prepared baking sheet in an even layer.

10. 10

    Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

11. 11

    Preheat the oven to 400.

12. 12

    Lightly butter a 15-by-10-inch baking dish.

13. 13

    Cut the polenta into 2-inch squares.

14. 14

    Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly.

15. 15

    Pour the cream over the polenta and sprinkle the remaining 1/2 cup of Parmesan on top.

16. 16

    Bake for 40 minutes, or until puffed and golden.

17. 17

    Let stand for 10 to 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.