Gorgonzola Polenta
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
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. Serve immediately.
