Recipe information
Yield
Makes 4 to 6 side-dish
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
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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.