HERBED POLENTATraditional Italian Seasoning
3 cups low sodium chicken broth or vegetable broth
1 ½ teaspoons Traditional Italian Seasoning
1 cup fine-ground polenta or yellow cornmeal
½ cup whipping cream
2 tablespoons honey
1. Butter a 13” x 9” x 2” dish. In a large saucepan bring the broth and the Traditional Italian Seasoning to a boil. Gradually whisk in the polenta. Return to a boil, reduce the heat to medium and stir until the polenta is thick, about4 minutes.
2. Remove from the heat and stir in the cream and honey. Transfer to the buttered dish, spreading evenly. Place a plastic wrap directly onto the surface of the polenta and refrigerate until cold, about 1 hour.
3. To serve, cut the polenta into whatever shape and size pieces you desire and sauté in very little olive oil using a nonstick skillet, until just golden at the edges.
Great as a base for eggs Benedict instead of an English muffin!