Herbed Polenta And Parmesan Gratin

User Avatar
Member since 2008
No Video

Serves | Prep Time | Cook Time 40 minutes

Why I Love This Recipe

I don't remember where this recipe is from

Ingredients You'll Need

1 quart milk
1 quart water
1 stick butter
1 Tbs plus 2 tsp kosher salt
1 Tbs chopped rosemary
12 ounces of polenta, not instant (2 cups)
2 large eggs
1 1/2 cup freshly grated parmesan
1 1/2 cup heavy cream


Lightly oil a 15-12 inch rimmed baking sheet. In a saucepan bring milk, water and buterr to a boil. Add salt and rosemary. Gradually whisk in polenta until smooth. Bring to simmer, whisking until thickened. Cook over low heat for 15 minutes. Remove from heat, cool for 10 minutes, stirring occasionally.

Whisk eggs in one at a time into polenta. Whisk in 1 cup cheese. Spread onto baking pan. Let cool to room temperature. Cover and refrigerate until firm, at least 2 hours, or overnight.

Preheat oven to 400 degrees. Lightly butter a 15x10 inch baking pan. Cut polenta into 2 inch squares. Arrange squares on dish in single layer, overlapping slightly. Pour cream over polenta and sprinkle remaining parmesan on top. Bake for 40 minutes. Let stand 10-15 minutes before serving.

Questions, Comments & Reviews

More Great Recipes: Brunch | Grain | Side Dish | Vegetarian
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana