Herbed Polenta with Parmigiano-Reggiano

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 32 ounce less-sodium chicken broth fat-free
• 0.3 cup flat-leaf parsley fresh chopped
• 1 tablespoon rosemary fresh chopped
• 0.5 cup parmigiano-reggiano cheese fresh grated
• 0.3 teaspoon salt 
• 1 cup cornmeal yellow

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Bring first 5 ingredients to a boil in a large saucepan over medium heat. Gradually add cornmeal, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly.
2. Remove from heat; stir in cheese and parsley. Spoon into individual bowls.
3. Garnish with flat-leaf parsley sprigs, if desired.