- 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.