Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened.Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm.Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
3.5 cups Swanson® Chicken Broth1.5 cups stone-ground yellow cornmeal1 bay leaf0.125 teaspoon black pepper1 tablespoon olive oil1 tablespoon chopped fresh basil leaves0.5 cup Parmesan cheese
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