Cumin Polenta - cooking recipe

Ingredients

2 (14 ounce) cans reduced-sodium chicken broth
2 teaspoons ground cumin
1 cup yellow cornmeal
1/2 cup whole milk
1 tablespoon butter
salt and pepper

Preparation

In large heavy saucepan combine chicken broth and cumin; bring to boiling.
Reduce heat; gradually whisk in cornmeal.
Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter.
Season with salt and pepper.
Bake at 400 for 12-13 minutes.