Gorgonzola Polenta

By KDHarmon

Ingredients

• •5 cups (or more) low-salt chicken broth
• •1 3/4 cups polenta (coarse cornmeal)*
• •3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
• •1/3 cup whipping cream
• •*Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

Preparation

Step 1

•Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.