Categories: Breads, Cheese/eggs 
      Yield: 10 servings 
  
  4 3/4 c  Water 
      2    14 1/2 oz. cans chicken 
           Broth 
      5    Shallots, minced 
      4 ts Dried marjoram 
  2 1/2 c  Yellow cornmeal 
      1 lb Fontina cheese 
    1/2 c  Whipping cream 
  
  Butter 9x13" baking dish.  Combine 2 1/4 cups water, broth, shallots and 
  marjoram in heavy large Dutch oven; bring to boil.  Mix 2 1/2 cups cold 
  water and cornmeal in bowl.  Gradually mix cornmeal mixture into broth 
  mixture.  Return to boil, stirring constantly.  Reduce heat to medium and 
  boil gently until polenta is very thick, stirring often, about 10 minutes. 
  Season with salt and pepper. 
  Immediately spread 2 cups polenta in prepared dish.  Top with 1 3/4 cups 
  cheese.  Drizzle with 1/4 cup cream.  Repeat layering, using 2 cups 
  polenta, 1 3/4 cups cheese, and 1/4 cup cream.  Top with remaining 
  polenta.  Spread remaining cheese over.  Cover with foil.  (Can be made 1 
  day ahead.  Cover and chill.  Bring to room temperature before 
  continuing.) 
  Preheat oven to 350F.  Bake covered polenta until hot in center, about 1 
  hour 15 minutes.  Uncover; continue baking until polenta bubbles at edges 
  and top begins to brown, about 10 minutes.