Gorgonzola Polenta
By mirelsonp
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.
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
Details
Servings 8
Preparation
Step 1
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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