Herbed Polenta with Ricotta

Total time: 15 minutes
    Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency.  It can be adjusted at the end, before serving.   This should be quite thin, more like grits than mashed potatoes.

 Ingredients:

• 1 1/4 cups (10oz, 300ml) chicken stock
• 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
• 1/4 cup (2oz, 60ml) ricotta cheese
• 1/4 cup (1oz, 30gr) shredded Cheddar
• 1 tsp dried oregano
• 1 tsp dried chives

 Instructions:

• Heat 1 cup (8oz, 240ml) stock and herbs in a small sauce pan over medium heat.
• When stock is simmering slowly pour in polenta, whisking constantly. 
• Cook, stirring, about 5 minutes or until done. 
• Add cheeses and as much extra stock as needed to thin. 
• Cover and let sit 5 minutes. 
• Serve.