Creamy Polenta with Gorgonzola and Spinach Recipe

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