Categories: Dairy, Italian, Side dish, try*this

Ingredients

• 6 cups of water
• 1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
• 2 tsp salt
• 1/4 tsp black pepper
• 2 Tbs (1/4 stick) butter
• 4 green onions, thinly sliced
• 3 Tbs minced fresh Italian parsley
• 1 1/2 tsp minced fresh thyme
• 1/4 cup whipping cream
• 3/4 cup grated parmesan cheese
• 1 tsp grated lemon peel

Directions

1. 1) Preheat the oven to 350 degrees.

2. 2) Pour 6 cups water into 13×9×2-inch glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered 40 minutes.

3. 3) Meanwhile, melt butter in small skillet over medium heat. Add green onions and saute 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper, remove from heat.

4. 4) Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. Continue to bake uncovered, until polenta is creamy and liquid is completely absorbed, about 10 minutes longer.

5. 5) Let stand 5 minutes.

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