Ingredients: •4 cups low sodium chicken broth •1/4 cup Kerrygold 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 Directions: 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 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. Makes 24 appetizers.