• 8servings

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 cups (or more) low-salt chicken broth

  2. 1 3/4 cups polenta (coarse cornmeal)*

  3. 3/4 cup crumbled Gorgonzola cheese (about 4 ounces)

  4. 1/3 cup whipping cream

Instructions Jump to Ingredients ↑

  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. 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.


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