Polenta alla Gorgonzola
(Gorgonzola Cheese Polenta)
Ingredients:
5 cups (or more) low-salt chicken broth
1 and 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream
Directions:
Bring 5 cups of the chicken broth to a 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. Remove from heat.
Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper. Serves 8.
Note: Polenta sets up quite quickly and becomes firmer after cooking, so plan on making it as close to serving time as you can manage.