Herbed Polenta and Parmesan Gratin
What's better than polenta? Polenta drenched in cream, covered in Parmesan cheese and baked until a cheese forms a a tasty crust on top turns polenta into a work of art.
Ingredients
- 1/4 whole milk
- 1/4 water
- 1 stick unsalted butter
- 2 tbsp Kosher salt
- 1/4 cup white onion minced
- 1 tbsp rosemary chopped
- 2 cups polenta not instant
- 2 egg
- 1 1/2 cups Parmesan cheese
- 1 1/2 cups heavy cream (36-38%)
Instructions
- Oil a 12-by-15-inch rimmed baking sheet. In a saucepan, bring the milk, water and butter to a boil. Add the salt, minced onion and rosemary. Slowly whisk in the polenta until smooth. Bring to a simmer, whisking, until thickened. Cook over low heat for 15 minutes, stirring. Remove from the heat and let cool for 10 minutes, stirring occasionally.
- Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of the Parmesan cheese. Spread the polenta on the prepared baking sheet in an even layer. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Preheat the oven to 400 F (204 C). Lightly butter a 15-by-10-inch baking dish. Cut the polenta into 2-inch squares. Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly. Pour the cream over the polenta and sprinkle the remaining 1/2 cup of Parmesan on top.
- Bake for 40 minutes, or until puffed and golden. Let stand for 10 to 15 minutes before serving.
Notes
Prepare in advance:
The recipe can be prepared through Step 2. Then refrigerate for up to 2 days.
The recipe can be prepared through Step 2. Then refrigerate for up to 2 days.
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