Instructions

1. In a medium saucepan combine the chicken broth, water, garlic, salt and rosemary. Bring to a simmer over medium high heat. Add the polenta in a steady stream whisking constantly. Reduce the heat to low to maintain a gentle simmer and cook, stirring often, until thick and creamy, about 10 minutes. Remove from the heat and allow to cool to room temperature, stirring occasionally, for 15 minutes.
2. Preheat the oven to 400 degrees F and grease a 9 inch baking dish with 1 tablespoon olive oil.
3. Scoop 1 1/2 to 2 tablespoons sized balls of cooled polenta into the palm of your hand. Place a piece of cheese in the center to the ball and close the polenta around the cheese. Make sure the cheese is fully encased. A bit of oil on your hands helps with sticking if need be. Roll the polenta ball until smooth and place in the prepared baking pan. Continue with the remaining polenta and cheese. Drizzle the balls with the remaining tablespoon of olive oil and bake until warmed through, about 20 minutes. (Don’t keep them in the oven for much longer, or else the polenta will start melting again and the balls will lose their form.)
4. Allow the polenta to rest for 10 minutes before serving. Serve warm with marinera if desired.