Name: Polenta with Fontina and Thyme
Yield: Makes 4 Servings
Ingredients: 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)

"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.

Recipe notes

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