Instructions: In a 5- to 6- quart pan, blend polenta, broth and cream or milk. Stir over high heat until mixture just comes to a boil, then reduce heat, and simmer, stirring often, until the polenta is smooth and no longer tastes gritty (about 15 minutes).

Add pure vanilla, butter, and Havarti (or Swiss) cheese. Add a little more broth or cream if mixture is too thick.

Serve in a bowl with Parmesan cheese sprinkled over the top.

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