Polenta Triangles

Ingredients:

• 1/2 cup butter or margarine, divided
• 1 medium onion, diced
• 2 garlic cloved, minced
• 4 (14 1/2oz) cans chicken broth
• 2 cups yellow cornmeal
• 1/2 cup shredded parmesan cheese
• 1/4 cup whipping cream
• 3 tablespoons fresh chives, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Instructions:

Melt 1/4 cup of butter in a large saucepan over medium-high heat, then add the onion and garlic and saute until tender. Stir in the broth and bring to a boil. Stir in the cornmeal, then reduce the heat and simmer, stirring often for 10 minutes. Stir in the cheese, whipping cream, chives, salt and pepper and pour into a lightly greased 13x9-inch pan, then chill for 8 hours. Cut into 6 squares, then cut each square into 2 triangles. Melt 2 tablespoons of butter in a large skillet over medium-high heat and cook half the polenta triangles until lightly browned, turning once. Repeat with the remaining butter and polenta.