Adapted From: Epicurious
2 3/4 cups canned vegetable broth
2 cups water
1 1/2 cups milk
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
8 tablespoons grated Parmesan cheese (about 1 1/2 ounces)
Preheat oven to 375°F.
Butter 2-quart souffle dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta.
Bake polenta until heated through and golden on top, about 30 minutes.
*Note- This dish can be made 1 day ahead. Prepared polenta, cover and chill until ready to be cooked.
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