- 2 cups low salt chicken broth
- 1 cup coarse ground polenta (not instant polenta)
- ¾ cup crumbled Gorgonzola cheese (approx 4 oz)
- ¹⁄3 cup heavy cream
- Add chicken broth and polenta to cooker.
- Close lid and set on rice cook.
- Once rice cook cycle is complete, release pressure and open the lid.
- Stir in the cream and Gorgonzola until the cheese is melted. Serve hot.