Cheesy Polenta

Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  cups  whole milk
• 2  cups chicken broth
• 1 1⁄2 teaspoons kosher salt
• 1  cup polenta or 1  cup  coarse-ground yellow cornmeal
• 1⁄2 teaspoon fresh ground black pepper
• 4  tablespoons unsalted butter (1/2 stick)
• 1⁄4 lb sharp white cheddar cheese, shredded
• 1⁄4 cup  grated parmesan cheese
• 1  tablespoon  chopped herbs (optional)

Directions

1. In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
2. Remove from heat. Stir in pepper, butter, cheeses and optional herbs.