- 5 cups canned low-salt chicken broth
- 1 tablespoon chopped fresh thyme
- 1 garlic clove, minced
- 1 cup polenta (coarse cornmeal)
- 1 cup (packed) grated Fontina cheese (about 4 ounces)
- 1/4 cup freshly grated Parmesan cheese (about 1 ounce)
- Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve.
- Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.