Name: Polenta with Fresh Herbs and White Cheddar Cheese
Yield: Makes 6 side-dish servings
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)*; 1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)

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Polenta with Fresh Herbs and White Cheddar CheeseMark Thomas

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."

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