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Polenta With Fresh Herbs And White Cheddar Cheese


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  • 6 2/3 cups canned low-salt chicken broth
  • 2 teaspoons minced fresh marjoram
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh sage
  • 1 garlic clove minced
  • 1 teaspoon salt
  • 1 2/3 cups polenta (coarse cornmeal) see * Note
  • 1 1/2 cups grated sharp white cheddar cheese (packed), abt 6 oz
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

* Note: If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.

This recipe yields 6 side-dish servings.

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