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Bon Appétit

Gorgonzola Polenta

By Jill Silverman Hough

4.5

(39)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. Step 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.

  2. Step 2

    *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.

TagsItalianEuropeanGorgonzolaBlue CheeseCheeseDairyPolentaRice & GrainsSideQuickEasyOne-Pot Meals5 Ingredients or FewerSimmerBon Appétit
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