1
In a large pot, bring the broth to a boil. Add the salt and garlic cloves and get a tight fitting lid ready.
2
While whisking vigorously, slowly pour in the cornmeal, quickly pop the lid on, and turn the heat down to low. Be careful here as the polenta does like to bubble quite a bit.
3
Cook the polenta for about 20 minutes, giving it a good stir every 5 – 7 minutes or so to make sure it’s not sticking to the bottom of the pan. Once thick and creamy, add the butter, herbs, and cheese and stir well to combine. Check for seasoning and add salt and pepper to taste.
4
Serve immediately or keep warm in a covered pot for up to 15 minutes.
5
If the polenta thickens up too much, just add a splash of water.
6
If you’d like to make this ahead, feel free to prepare the polenta as above then pour into a greased 8” square baking to set up. Slice the polenta into servings and fry up in some butter or oil to serve.