Creamy Polenta with Gorgonzola and Spinach

• 4 cups low-salt chicken broth
• 2 garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary
• 1 1/2 cups polenta (coarse cornmeal)*
• 1 cup (packed) chopped fresh spinach
• 1/2 cup whipping cream
• 1 cup crumbled Gorgonzola cheese
• 3 tablespoons chopped fresh parsley

1. Bring first 3 ingredients to boil in large saucepan.
2. Gradually whisk in polenta.
3. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes.
4. Add spinach and stir until wilted, about 2 minutes.
5. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes.
6. Add cheese and parsley; stir until cheese melts.
7. Season to taste with salt and pepper.
8. Transfer to bowl and serve.
9. Sold at Italian markets, natural foods stores, and some supermarkets.

lowsalt, garlic, fresh rosemary, polenta, fresh spinach, whipping cream, gorgonzola cheese, parsley

Taken from www.epicurious.com/recipes/food/views/creamy-polenta-with-gorgonzola-and-spinach-107095 (may not work)