1 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 oz.) [112 g]
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. Serve immediately.