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CREAMY POLENTA WITH GORGONZOLA AND SPINACH

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Reference:

Bon App�tit, September 2002 chef Bill Dodson The Blossom Deli, Charleston, WV

Prep:

This recipe can be prepared in 45 minutes or less.

Servings:

Makes 4 to 6 side-dish servings.

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Submitted by:

Foodie

Ingredients

cups low-salt chicken broth

garlic cloves, chopped

tsp chopped fresh rosemary

1/2 cups polenta (coarse cornmeal)*

cup (packed) chopped fresh spinach

1/2

cup whipping cream

cup crumbled Gorgonzola cheese

tbsp chopped fresh parsley

Directions

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.

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

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