CREAMY POLENTA WITH GORGONZOLA AND SPINACH

Creamy Polenta with Gorgonzola and Spinach image

Provided by Bill Dodson

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 8

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

Steps:

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.
Sold at Italian markets, natural foods stores, and some supermarkets.

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