Creamy Polenta With Gorgonzola And Spinach

Recipe Ingredients

4 cups	948ml	Low-salt chicken broth
2		Garlic cloves - chopped
2 teaspoons	10ml	Chopped fresh rosemary
1 1/2 cups	93g / 3.3oz	Polenta (coarse cornmeal)
		= (available at Italian markets, natural
		Foods stores, and some supermarkets)
1 cup	146g / 5.1oz	Chopped fresh spinach - (packed)
1/2 cup	118ml	Whipping cream
1 cup	146g / 5.1oz	Crumbled Gorgonzola cheese
3 tablespoons	45ml	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 to 6 side-dish servings.

Source:
Bon Appetit, September 2002

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