Creamy Polenta With Gorgonzola And Spinach Recipe - Cooking Index
Creamy Polenta With Gorgonzola And Spinach Recipe - Cooking Index
| 4 cups | Low-salt chicken broth | |
| 2 | Garlic cloves - chopped | |
| 2 teaspoons | Chopped fresh rosemary | |
| 1 1/2 cups | Polenta (coarse cornmeal) | |
| = (available at Italian markets, natural | ||
| Foods stores, and some supermarkets) | ||
| 1 cup | Chopped fresh spinach - (packed) | |
| 1/2 cup | Whipping cream | |
| 1 cup | Crumbled Gorgonzola cheese | |
| 3 tablespoons | Chopped fresh parsley | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.