1 Tbs. olive oil
1 onion, diced
1 clove garlic, minced
3 cups chicken stock, preferably homemade
2 cups coarse-ground polenta
3 cups cold milk
2 tsp. salt
2 Tbs. unsalted butter
1 cup crumbled Gorgonzola
1 tsp. chopped fresh thyme, or 1/2 tsp. dried
3/4 cup toasted, chopped walnuts
20G TOTAL FAT
35 MG CHOL
900 MG SODIUM
Rich, creamy, and filled with the tangy taste of Gorgonzola, this polenta is an irresistible accompaniment to roast chicken or pork.
- In a large saucepan, heat the oil over medium heat
- Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken stock and bring to a boil over high heat.
- Meanwhile, combine the polenta with the milk and salt. Slowly add the polenta mixture to the boiling chicken stock, stirring constantly. When the polenta begins to thicken, reduce the heat to medium low and cook, stirring, until the polenta is very thick and pulls away from the sides of the pan, about 10 minutes. Stir in the butter until melted and smooth. Remove from the heat and stir in the Gorgonzola, thyme, and walnuts.