Polenta With Fresh Herbs And White Cheddar Cheese

By á-174942

Ingredients

• 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

Details

Servings 6

Preparation

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.