Polenta with Rosemary and Thyme

2 T olive oil
2 cloves garlic, minced
4 c chicken broth
1 c cornmeal
3 T butter
1 T each fresh rosemary and thyme, chopped
1/2 c Parmesan, grated
fresh ground black pepper, to taste


Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat olive oil over medium heat. Reduce heat to low, add garlic and saute for 1 to 2 minutes. Turn heat to high, add chicken broth and bring to boil. Gradually add cornmeal while continually whisking. Cover pot and place it in preheated oven. Cook 35 to 40 minutes, stirring every 10 minutes to prevent clumping. Once mixture is creamy, remove from oven and add butter, herbs and pepper. Gradually stir in Parmesan and stir well. Serve immediately. Serves 8.

To make Polenta cakes, pour cooked polenta into 9x13 inch baking dish lined with parchment paper. Refrigerate to cool completely. Once set, turn polenta out onto cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in nonstick skillet over medium heat until slightly browned.