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Creamy Polenta With Gorgonzola And Spinach

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Ingredients

  • 4 cups low-salt chicken broth
  • 2 garlic cloves chopped
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 cups polenta (coarse cornmeal) (available at Italian markets, natural foods stores, and some supermarkets)
  • 1 cup chopped fresh spinach - (packed)
  • 1/2 cup whipping cream
  • 1 cup crumbled Gorgonzola cheese
  • 3 tablespoons chopped fresh parsley
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.

This recipe yields 4 to 6 side-dish servings.

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