CHEF JEFF — ONE BYTE AT A TIME: Herbed Polenta

Pair this with a nice juicy steak from the grill.

Herbed Polenta

4 cups chicken broth

1 teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste

1 cup yellow cornmeal

2/3 cup grated Parmesan cheese

2 tablespoons butter

2 teaspoons chopped rosemary

1¼ teaspoons chopped thyme

Bring broth to boil; season with salt, pepper. Add cornmeal in stream, stirring constantly until all has been added. Simmer, stirring often, until polenta thicken, starts to pull away lightly from sides of pot, 10 to 25 minutes. Remove from heat; blend in cheese, butter, rosemary, thyme. Adjust seasoning, if desired.

Yield: Serves 8.

Approximate nutritional analysis per serving: 180 calories, 10 grams protein, 17 grams carbohydrates, 7 grams fat, 1,230 milligrams sodium, 15 milligramsg cholesterol, less than 1 gram fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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