Roquefort Polenta

In a medium saucepan, bring broth to boiling. In a very thin stream, slowly add cornmeal to the boiling water (keep the broth always at a boil), whisking constantly. Using a wooden spoon, cook and stir until mixture returns to boiling, scraping sides of saucepan. Reduce heat to low. Continue to cook and stir for 5 minutes or until mixture is soft, very thick and the mixture pulls cleanly away from the sides of the pan. Remove from the heat.

To serve, stir in cheese, butter and white pepper. Serve immediately. Makes 4 servings.