Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled “stone-ground corn grits.”

Makes 6 side-dish servings.

INGREDIENTS

  • 6 2/3cups canned low-salt chicken broth
  • 2teaspoons minced fresh marjoram
  • 2teaspoons minced fresh thyme
  • 2teaspoons minced fresh sage
  • 1garlic clove, minced
  • 1teaspoon salt
  • 1 2/3cups polenta (coarse cornmeal)*
  • 1 1/2cups (packed) grated sharp white cheddar cheese (about 6 ounces)

  • DIRECTIONS

    Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. 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. Add cheese; stir until cheese melts. Season with salt and pepper and serve.


    *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.