1 cup polenta
3 cups chicken or vegetable broth
1/2 cup cream or evaporated milk
1 tablespoon butter (optional)
1–1/2 teaspoons Rain’s Choice pure Vanilla Extract
1/2 cup Harvati or Swiss cheese (or other mild creamy cheese)
1/4 cup shredded or grated Parmesan cheese
salt and pepper to taste
In a 5- to 6- quart pan, blend polenta, broth and cream or milk. Stir over high heat until mixture just comes to a boil, then reduce heat, and simmer, stirring often, until the polenta is smooth and no longer tastes gritty (about 15 minutes).
Add pure vanilla, butter, and Harvati (or Swiss) cheese. Add a little more broth or cream if mixture is too thick.
Serve in a bowl with Parmesan cheese sprinkled over the top.