Add polenta and vegetable broth to a saucepan and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and cover with a lid. Cook about 10 minutes, stirring frequently, or until polenta is thick.
Remove from heat, then stir in salt, pepper, cheddar, and half of chives until cheese has melted and is well combined with polenta.
To serve: top with remaining chives and serve as a side dish or as a base for stews or roasted vegetables.
Tools needed: large saucepan, wooden spoon, cheese grater, knife set
Notes: if polenta is too thick, stir in more broth or water and stir until desired consistency
Leftovers and storage: let polenta cool and store in an airtight container for up to four days. Reheat in a sauce pan, stirring in broth or water until smooth.