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Friday, June 9, 2017

Gorgonzola Polenta

5 cups (or more) low-salt chicken broth [2.25 L]
1 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 oz.) [112 g]
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. 

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