3 1/2 cups canned low salt chicken broth
2 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese
Bring first 4 ingredients to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese and serve. 6 servings.
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