Gorgonzola Polenta

Recipe source: Bon Appetit Note: If course cornmeal is unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Planning tip: Polenta sets up quite quickly and becomes firmer after cooking, so plan on making it as close to serving time as you can manage.
Gorgonzola Polenta
Gorgonzola Polenta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 5

    cups (or more) low-salt chicken broth

  • 1 3/4

    cups polenta (coarse cornmeal)

  • 3/4

    cup crumbled Gorgonzola cheese (about 4 oz.)

  • 1/3

    cup whipping cream

Directions

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. 2. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.

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