Creamy Polenta With Gorgonzola And Spinach

Creamy Polenta With Gorgonzola And Spinach
Creamy Polenta With Gorgonzola And Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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