- 2 3/4 cups (or more) canned chicken broth
- 1 cup yellow cornmeal
- 1 5-ounce package soft garlic herb cheese
- 2/3 to 3/4 cup grated Swiss cheese (about 3 ounces)
- 2/3 to 3/4 cup grated mozzarella cheese (about 3 1/4 ounces)
- 1/2 cup chopped fresh parsley
- Combine 2 3/4 cups broth and cornmeal in heavy medium saucepan. Place over medium heat. Cook until mixture leaves sides of pan, stirring frequently, about 10 minutes. Remove from heat. Stir in all cheeses and parsley. Season to taste with salt and pepper. Thin with additional stock if desired.