Chef Dolce Debbie'S Polenta With Herbs

• 3 Tablespoons olive oil
• 2 garlic cloves chopped very fine
• 2 shallots chopped very fine
• 2 cups chicken broth
• Salt and pepper to taste
• 1/2 cup heavy cream
• 2/3 cup polenta
• 4 ounces goat cheese
• 2 Tablespoons Butter
• 1 Tablespoon chopped rosemary
• 1 Tablespoon chopped Parsley
• 1 Tablespoon chopped Sage
• 2 Tablespoons Parmesan cheese

1. In a saucepan, saute the olive oil, garlic, and shallots until the aroma of the garlic & shallots are strong, about 2 minutes at medium heat. Add the chicken broth let come to a boil. Once the broth has come to a boil, add the polenta in a slow stream, constantly stirring with whip, once completely blended and it has started to thicken, add the cream and blend throughly. Make sure that you are stirring from the bottom and up the side. When the polenta starts to pull away from the sides, add goat cheese and stir into polenta. At this point in a separate pan, melt butter and then add the herbs to the melted butter. Let herbs sit in butter for about 30 seconds to a minute and add to the polenta mixture. Stir completely, add parmesan cheese, salt and pepper to taste, stir again and serve hot.
2. Serve immediately.
3. www.dolcedebbie.com

olive oil, garlic, shallots, chicken broth, salt, heavy cream, polenta, goat cheese, butter, rosemary, parsley, sage, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/chef-dolce-debbies-polenta-with-herbs-50010597 (may not work)