#2029 - Chicken Broth Polenta

(by Rachel Guarini - friend)

6 cups chicken broth
dry minced onions
1 3/4 cups yellow cornmeal
3 TBSP unsalted butter

In a saucepan over medium heat add chicken broth--bring to a boil. Add some dry minced onion (to your taste) to the broth--stir. Gradually whisk in the yellow cornmeal. Turn heat to low and cook until mixture thickens and cornmeal is tender (stirring often--takes about 15 minutes). Remove from heat. Add unsalted butter and stir until butter is melted. Pour the mixture into a glass bowl and let it cool/harden--it will take the shape of the bowl. Slice the polenta into pieces and add red pasta sauce--microwave until hot. Top with your favorite shredded cheese.