Ingredients

4 cups chicken broth
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 cup yellow cornmeal
2/3 cup grated Parmesan cheese
2 tablespoons butter
2 teaspoons chopped rosemary
1 1/4 teaspoons chopped thyme

Directions

Bring the chicken broth to a boil and season with the salt and pepper. Add the cornmeal in a stream, stirring constantly until it has been all added. Simmer, stirring often, until the polenta has thickened and starts to pull away lightly from the sides of the pot, 10 to 25 minutes depending on coarseness of meal. Remove from the heat and blend in the cheese, butter, rosemary and thyme. Adjust seasoning with salt and pepper, if desired.

Makes 8 servings.

Nutrition information per 5.5-ounce serving: 180 cal., 10 g pro., 17 g carbo., 7 g fat, 1,230 mg sodium, 15 mg chol., less than 1 g fiber.