Circle B Kitchen
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 cups chicken broth
2 cups milk
1 cup polenta
1 teaspoon kosher salt
1/2 cup Italian cheese blend (usually a mixture of asiago, provolone, fontina and parmesan)
3 tablespoons unsalted butter
1 1/2 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely sliced chives or finely chopped basil
Heat the olive oil in a 2-qt sauce pan over medium-low heat and add the minced garlic. Cook until softened, about 3 minutes. Add the chicken broth, kosher salt and milk, and bring to a boil over medium high heat. Reduce the heat and slowly pour the cornmeal into the hot liquid, whisking to prevent lumps.
Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy, about 20 to 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Cover and keep warm.