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.