Description
A recipe for Cheesy Dubliner Polenta

Ingredients

• 4 cups low-sodium chicken broth
  
• 1/4 cup Kerrygold Pure Irish Butter
  
• 1 cup polenta
  
• 2 cloves garlic, minced
  
• 7 ounces shredded Kerrygold Dubliner Cheese
  
• 1/2 cup minced roasted red bell pepper
  
• 1 tablespoon minced fresh sage
  
• Pepper to taste

Preparation
Butter a 13- by 9-inch baking dish. In medium saucepan, bring broth and butter to boil. Add polenta; cook and stir over low heat 10 minutes. Add remaining ingredients and cook 5 minutes more. Pour into baking dish and chill at least 1 hour.

Cut into 2-inch squares or diamonds. Serve at room temperature or grill a minute or two on each side.

Pair with Wolf Blass Yellow Label Shiraz.

Nutrition
no information available

Serves
Makes 24 appetizers

Variations
no information available