Polenta With Gorgonzola

By Marian Burros

Published November 21, 1995

Total Time
10 minutes
Rating
4(15)
Comments
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Featured in: PLAIN AND SIMPLE;Chicken With Garlic, Polenta With Pizazz

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Ingredients

Yield:2 servings

  • 1 ¾ cups no-salt-added chicken or beef stock

  • ½ cup nonfat buttermilk

  • ½ cup quick-cooking polenta

  • ¼ teaspoon nutmeg

  • 3 tablespoons Gorgonzola or other blue cheese

  • ¼ teaspoon salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

43 grams carbs; 26 milligrams cholesterol; 331 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 2 grams fiber; 779 milligrams sodium; 15 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring stock and buttermilk to boil in covered pot.

  2. Step 2

    Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.

  3. Step 3

    Stir in the Gorgonzola thoroughly, and season with salt and pepper.

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4 out of 5
15 user ratings
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