Categories: Appitizers- snacks

Ingredients

• 1/2 cup butter or margarine, divided
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 (14 1/2-oz.) cans chicken broth
• 2 cups yellow cornmeal
• 1/2 cup shredded Parmesan cheese
• 1/4 cup whipping cream
• 3 Tbsp. chopped fresh chives
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

Directions

1. Melt 1/4 cup butter in a large saucepan over medium-high heat; add onion and garlic, and sauté until tender. Stir in broth, and bring to a boil.
2. Stir in cornmeal; reduce heat; and simmer, stirring often, 10 minutes. Stir in cheese and next 4 ingredients. Pour into a lightly greased 13 × 9-inch pan; chill at least 8 hours.
3. Cut polenta into 6 squares; cut each square into 2 triangles.
4. Melt 2 Tbsp. butter into a large skillet over medium-high heat; cook half of polenta triangles until lightly browned, turning once. Repeat process with remaining 2 Tbsp. butter and polenta. Serve with Vegetable Ragout.

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