I have been looking for a polenta like this, it was FAR OUT! Really creamy and delicious.... although I did modify this a little bit. Instead of cheddar I used shredded parmesan and next time, I will use a courser grain corn meal (or use what's called "polenta" which is even courser ground) and mix it while the water is cold so that it doesn't clump as much. Also, I used the chicken broth as another reviewer mentioned, since it gives it a richer flavor. I think I will also try adding a little bit of sage to make it herbed polenta. Great side dish with cumin & oregano seasoned porkchops and braised kale!
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