Ingredients 4 cups low sodium chicken broth

1/4 cup Kerrygold

Naturally Softer Pure Irish Butter

1 cup polenta

2 cloves minced garlic

7 ounces shredded Kerrygold

Dubliner® Cheese

1/2 cup minced roasted red bell pepper

1 tablespoon minced fresh sage

Pepper to taste

Butter a 13-X-9-inch baking dish. In medium saucepan bring broth and butter to boil. Add polenta; cook and stir over low heat 10 minutes. Add the Kerrygold Dubliner® Cheese plus remaining ingredients and cook 5 minutes more. Pour into baking dish and chill at least 1 hour. Cut into 2-inch squares or diamonds. Serve at room temperature or grill a minute or two on each side.