1 cup triple cheddar cheese shredded with a touch of philadelphia kraft
2 tsp rosemary fresh chopped
1 Tbsp thyme leaves fresh
4 cloves garlic minced
2 green onions sliced
2.5 cups milk
0.3 tsp pepper
3.5 lb roasting chickens whole
0.5 tsp salt
0.3 cup tuscan house dressing italian kraft
0.5 cup cornmeal yellow
Equipment
sauce pan
oven
whisk
baking pan
Directions
Heat oven to 350F.
Mix first 5 ingredients; brush over chicken in 13x9-inch baking dish.
Bake 1-1/2 hours or until chicken is done (165F), basting occasionally with juices in bottom of baking dish.
Remove from oven; cover. Set aside.
Bring milk and salt just to boil in saucepan on medium heat, stirring occasionally. Graually add cornmeal, whisking constantly; cook and stir on low heat 5 min.
Add cheese and onions; cook 2 to 3 min. or until cheese is melted, stirring constantly. Spoon onto platter. Top with chicken.
