GORGONZOLA POLENTA

Gorgonzola Polenta image

Provided by Jill Silverman Hough

Yield Makes 8 servings

Number Of Ingredients 4

5 cups (or more) low-salt chicken broth
1 3/4 cups polenta (coarse cornmeal)*
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream

Steps:

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. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
*Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.