3 cups chicken broth (I use either homemade or Campbell's double strength, undiluted)
3 cups heavy cream
1/4 teaspoon ground white pepper
1 cup polenta meal
1 cup semolina meal
1/2 cup grated Jarlsberg cheese
11/4 cups grated Parmesan cheese, divided
Best Ever Balsamic Sauce (see accompanying recipe)
1/2 cup butter

In a heavy-bottomed pot, combine the chicken broth, cream and pepper (if using homemade chicken broth, you might want to add up to 1 teaspoon of salt). Bring this liquid to a boil, then whisk in the polenta and semolina in a steady stream.

Continue stirring and cooking over moderate heat. Mixture will begin to thicken after a few minutes. Continue stirring. Polenta is ready when it is very thick and begins to pull away from sides of pot (approximately 7 to 10 minutes).

Remove from heat and stir in the Jarlsberg and 3/4 cup of the Parmesan. Immediately pour polenta out onto an oiled baking sheet, spreading into a rectangle or square about 3/4 inch thick. Cool at room temperature, then cover with plastic wrap and refrigerate up to 48 hours in advance of roasting.

To roast, cut cooled polenta into squares, triangles or diamonds. Using a spatula, transfer pieces onto a lightly oiled baking pan, sprinkle generously with the remaining 1/2 cup grated Parmesan and place in a preheated, 500-degree oven. Roast until golden brown and slightly puffy, about 7 minutes.

While polenta is roasting, bring Best Ever Balsamic Sauce to a simmer and whisk in the butter in 1 tablespoon chunks. Keep hot until ready to serve.

Pour a bit of sauce onto each plate, then top with 1 or 2 portions of roasted polenta. Serve as a side dish to grilled chicken or fish or with a selection of grilled vegetables, such as mushrooms, wedges of onions, sweet bell peppers and zucchini chunks.

Makes approximately 6 servings, depending on size of pieces.