Polenta with Fresh Herbs and White Cheddar Cheese

• 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)

1. Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat.
2. Gradually sprinkle in polenta, whisking constantly.
3. 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.
4. Add cheese; stir until cheese melts.
5. Season with salt and pepper and serve.
6. *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

chicken broth, fresh marjoram, thyme, fresh sage, garlic, salt, polenta, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/polenta-with-fresh-herbs-and-white-cheddar-cheese-102175 (may not work)