Yes, this looks like many of our other delicious Sunday Brunches, but there really IS a difference that you can’t see. I made the polenta with half water and half really thick, gelatinous broth from our last roasted chicken, using some of the thin layer of fat that had accumulated at the top of the jar.
Recipes that I have read for polenta usually call for butter, but since I usually put a big blob of sharp Cheddar cheese in it at serving time, I usually don’t bother with the butter. But having the chicken fat in there seemed to me to make a difference in the way it cooked – it was much more evenly done, and required a lot less attention to keeping it stirred up. DH said that he could even smell the difference as he was hovering around waiting for the “dinner” bell to sound.