Cooking Directions

• Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened.
• Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm.
• Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.

Ingredients

• 3.5 cups Swanson® Chicken Broth
• 1.5 cups stone-ground yellow cornmeal
• 1 bay leaf
• 0.125 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil leaves
• 0.5 cup Parmesan cheese