Polenta with Fontina and Thyme

• 5 cups canned low-salt chicken broth
• 1 tablespoon chopped fresh thyme
• 1 garlic clove, minced
• 1 cup polenta (coarse cornmeal)*
• 1 cup (packed) grated Fontina cheese (about 4 ounces)
• 1/4 cup freshly grated Parmesan cheese (about 1 ounce)

1. Bring broth, thyme and garlic to boil in heavy large saucepan.
2. Gradually whisk in polenta.
3. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes.
4. Add cheeses.
5. Stir until melted.
6. Season with salt and pepper.
7. Transfer to bowl and serve.
8. *Available at Italian markets and some supermarkets.
9. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.

chicken broth, thyme, garlic, polenta, cheese, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/food/views/polenta-with-fontina-and-thyme-102679 (may not work)