Creamy Polenta with Gorgonzola and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 cups low-salt chicken broth |
2 garlic cloves, chopped |
2 teaspoons chopped fresh rosemary |
1 1/2 cups polenta (coarse cornmeal) |
1 cup (packed) chopped fresh spinach |
1/2 cup whipping cream |
1 cup crumbled gorgonzola cheese |
3 tablespoons chopped fresh parsley |
Directions:
1. Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
2. * Sold at Italian markets, natural foods stores, and some supermarkets.
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