Cook the polenta: 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 for about 10 minutes, stirring frequently, or until polenta is thick.
Mix in the flavorings: Remove the polenta from heat, then stir in salt, pepper, cheddar, and half of the chives until the cheese has melted and is well combined with polenta.
Garnish and serve: Top the polenta 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
Consistency 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.