Recipe information
Yield
Makes 4 to 6 side-dish servings
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
Preparation
Step 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.
Step 2
- Sold at Italian markets, natural foods stores, and some supermarkets.
