Polenta, Herbs, Cheese

Source: Bon Appetit, Sept. ’99

Ingredients

• 6⅔ cups Chicken Broth
• 2 teaspoons Fresh Marjoram, Minced
• 2 teaspoons Fresh Thyme, Minced
• 2 teaspoons Fresh Sage, Minced
• 1 each Garlic, Minced
• 1 teaspoon Salt
• 1⅔ cups Polenta (coarse Cornmeal)
• 1½ cups Sharp White Cheddar Cheese Grated (about 6 Oz)

Method

Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over med-high heat.

Gradually sprinkle in polenta, whisking constantly. Reduce heat to med-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.