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Source: Swanson's Simply Delicious Cookbook

Basil Cheese Polenta Wedges
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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2 cans (14 oz. each) Swanson® Chicken Broth, (3 1/2 cups) or 2 cans (14 oz. each) Swanson® Natural Goodness™ Chicken Broth, (3 1/2 cups)
1 1/2 cups cornmeal
1 bay leaf
1/8 tsp. Pepper
1 tbsp. olive oil
1 tbsp. chopped fresh basil leaves or 1 tsp. dried basil leaves, crushed
1/2 cup Grated Parmesan cheese

HEAT broth, cornmeal, bay leaf and pepper in saucepan to a boil. Stir in oil.

COOK and stir 10 min. or until mixture thickens. Remove bay leaf. Stir in basil and cheese. Pour mixture into greased 9" pie plate. Cover and chill 2 hr. or until firm.

CUT polenta into 6 wedges. Cook as desired. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese.

To pan-fry, heat oil in nonstick skillet. Add wedges and cook 10 min. or until browned and crispy, turning once.

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