Creamy Oven-Roasted Polenta With Chives

Ingredients

• 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

Directions

1. 1

   Preheat oven to 350.

2. 2

   Grease a 3-qt. non-stick ovenproof skillet.

3. 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. 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. 5

   Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.