Categories: Sides

Ingredients

• 3 cups chicken broth
• 3 cups water
• 1/2 tsp kosher salt
• 1 1/4 cups polenta
• 1/2 lb chopped fontina
• 2 tbsp grated Parmesan

Directions

1. Bring chicken broth and water to a boil with salt. Slowly stir in the polenta; reduce the heat to low and cook, stirring, 1 minute. Cover and coo, stirring occasionally, until thickened, about 35 minutes.

2. Whisk in up to 1 cup of water until creamy. Stir in the cheeses until melted.

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