“Every three months, I host a dinner party for the supper club I belong to,” says Brianna P. Burks of Salt Lake City, Utah. “The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. I found that Fontina adds creaminess and flavor, and thyme is just the right accent.”


Wonderful with steak, chicken or pork.

Makes 4 Servings.

INGREDIENTS

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

    DIRECTIONS

    Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve.


    *Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.