Serves 8 Recipe By: Dave Leiberman Published in: Dave's Dinners
1 quarts Chicken Stock 1 cup polenta -- instant 1/3 cup heavy cream 6 ounces Gorgonzola cheese salt and pepper
Bring the chicken stock to a simmer in a saucepan, gradually whisk in the polenta, and whisk constantly for 3 to 4 minutes, until the mixture thickens considerably. Add the heavy cream and cheese and cook 2 minutes longer. Season to taste with salt and pepper.
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