Gorgonzola Polenta

This is a wonderful side to go with braised dishes like Osso Bucco or Braised Short Ribs.

5 cups (or more) low salt chicken broth
1 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream

Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream, stir until cheese is melted. Season to taste with salt and pepper. (Polenta sets up quite quickly and becomes firmer after cooking, so plan on making it as close to serving time as you can manage.) Makes 8 servings.

Credit: Bon Appetit 10/2007