Creamy Polenta with Gorgonzola and Spinach |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | |
| 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. |