4 cups chicken broth
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1-1/3 cups coarse yellow cornmeal
2/3 cup grated Parmesan cheese
2 tablespoons butter
2 teaspoons chopped rosemary
1-1/4 teaspoons chopped thyme
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1-1/3 cups coarse yellow cornmeal
2/3 cup grated Parmesan cheese
2 tablespoons butter
2 teaspoons chopped rosemary
1-1/4 teaspoons chopped thyme
Preparation
Bring the chicken broth to a boil and season with the salt and pepper. Add the cornmeal in a stream, stirring constantly until it has been all added. Simmer, stirring often, for about 25 minutes or until the polenta starts to pull away slightly from the sides of the pot. Remove from the heat and blend in the cheese, butter, rosemary and thyme. Adjust seasoning with salt and pepper, if desired. Serve very hot.
Note: For grilled polenta, pour the polenta into a greased or lined pan. Let cool to room temperature, then refrigerate until cold enough to cut into shapes, at least 1 and up to 24 hours.
Cut the polenta into 12 rectangles, 3 inches by 4 inches. Cut each rectangle in half on the diagonal to make 24 triangles. Grill over direct heat until marked and crisp on the first side, about 4 to 5 minutes. (Rotate the polenta a quarter turn after about each minute of grilling time to give the pieces crosshatch marks, if desired.) Turn the polenta once and finish grilling on the second side, about another 4 to 5 minutes. Serve very hot on a platter.
