For some reason, I used to be scared of polenta. I'm not sure why; after all, I love mashed potatoes and purees that have a similar texture. Luckily, I grew out of my food phobia and now love the creamy, delicious, Italian dish. This soft version of polenta is a great side to grilled meats, sausages, roast chicken or pork.
Although it's divine on its own, feel free to add a sauce, ragu, or sautéed vegetables to jazz it up. The rich yellow color makes it a great side to a fall themed dinner. To make it vegetarian, simply substitute vegetable broth for the chicken broth. Get the recipe to this versatile dish now, just read more
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)*
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)
- 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.
*If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.