Ingredients:

• 2 3/4 cups low-sodium chicken broth
• 2 cups water
• 1 1/2 cups milk
• 3 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh rosemary
•  1 teaspoon salt
• 1 1/2 cups gluten-free yellow cornmeal
• 1/2 cup shredded Parmesan cheese, or more if desired
• salt and black pepper to taste

Directions:

• In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat and stir in the Parmesan cheese until well combined.
• Preheat oven to 375°. Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
• Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.