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.
*Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 3.4mg||1 %|
|Sodium 354.4mg||12 %|
|Potassium 205.1mg||5 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 37.5g|
|Protein 5.7g||8 %|
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Calories per serving: 200
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