1 c Stone-ground yellow corn meal; or instant polenta
1 tb Fresh thyme; finely sliced
2 tb Fresh basil chiffonade
1/2 ts Salt
2 tb Unsalted butter
3 c Broth; chicken or vegetable
Directions
Step #1 mix the stock, butter & salt in a heavy-bottomed saucepan and bring to a simmer.
Step #2 Slowly add the cornmeal in a thin stream, whisking constantly.
Step #3 Lower the heat & continue stirring with a wooden spoon until the mixture has thickened & leaves the side of the pan, approximately 20 mins for cornmeal, 10 mins for instant polenta.
Step #4 Fold in the herbs & Spice up this with pepper.