Polenta alla Gorgonzola
Gorgonzola Cheese Polenta
5 cups (or more) low-salt chicken broth
1 and 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream
Bring 5 cups of the chicken broth to a 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.
Serves 8.
Note: Polenta sets up quite quickly and becomes firmer after cooking,
so plan on making it as close to serving time as you can manage.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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