Creamy Polenta with Gorgonzola and Spinach

New recipe cribbed from  This was taken from Bon Appetit magazine and modified by me to fit what I had in the kitchen!  The

Serves 6-8

gorgonzola gives the recipe a beautiful sharp flavor.  I had this as a main dish in a meat free dinner with some salad on the side.


  • 4 cups low-salt vegetable broth
  • 2 tsp minced garlic
  • 1 teaspoons dried rosemary
  • 1 1/2 cups polenta (coarse cornmeal)*
  • 1 cup (packed) chopped fresh spinach
  • 1/2 cup whipping cream
  • 1 cup crumbled Gorgonzola cheese


  1. Bring first 3 ingredients to boil in large saucepan.
  2. Gradually whisk in polenta.
  3. Reduce heat and simmer until mixture thickens, stirring often, about 5-10 minutes.
  4. Add spinach and stir until wilted, about 2 minutes.
  5. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes.
  6. Add cheese; stir until cheese melts.
  7. Season to taste with salt and pepper. Transfer to bowl and serve.
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