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4.4/5
(7 Votes)
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Ingredients
- 2 cups lower-sodium chicken broth
- 1 cup 2% reduced-fat milk
- 2/3 cup quick-cooking polenta
- 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk polenta into broth mixture, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.
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