Cheesy Polenta

• 6 cups chicken broth

• 1 3/4 cup yellow corn meal

• 2 teaspoons Wyler’s chicken bouillon powder (salt is okay if you do not have this)

• 1/4 cup shredded gruyere cheese (can substitute parmesan)

• 2 tablespoon unsalted butter

• salt to taste
  

Bring 6 cups of broth to a boil in a heavy large saucepan. Add 2 teaspoons of chicken bouillon powder.

Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.

Turn off the heat. Add the butter and gruyere and stir until melted. Taste for salt

Makes 6 servings