Polenta with Herbs & Cheese
Covered with Marinara Sauce with Basil
From Mari Migliore

3  Cups Chicken Broth
1  Cup Chicken Broth
1  Cup Corn Meal
3  Tbls. Finely snipped Rosemary
3  Tbls. Finely snipped Parsley
3  Tbls. Finely snipped Basil

1/2  Cup Grated Mixed Parmesan, Romano & Asiago Cheeses
1  Cup crumbled Feta
Marinara sauce
Black olives for garnish 

Bring 3 cups of Chicken Broth to boil, mix the corn meal into the remaining Chicken Broth.  Slowly add the cold mixture into the hot.  Stir for 5 minutes over medium heat, stirring constantly.  Add herbs.  Reduce heat and cover for 10 minutes.  Add grated cheeses and mix to melt, followed by the Feta which is just stirred in – to remain lumpy.  Pour into shallow pan and place in frig to cool.  Cut into shapes when cold.  Serve with Marinara sauce with Basil.  (Don’t tell Gramma – I used Bertolli.)  Garnish with a slice of black olive, rosemary & grated cheese.