2 cloves garlic, chopped

2 tbsp butter

3 ½ cups (875 ml) chicken broth

1 cup (180 g) quick-cooking polenta

4 oz (115 g) fontina cheese, rind removed and diced

1 pinch ground nutmeg

Salt and pepper

In a saucepan over medium heat, lightly brown the garlic in the butter. Add the broth and bring to a boil. Sprinkle in the polenta, stirring constantly. Let simmer for 2 to 3 minutes, stirring frequently.

Off the heat, stir in the cheese until completely melted. Season with salt, pepper and nutmeg. Add more broth, if needed.

Serve immediately. Delicious with Red Wine-Braised Sausages.

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