Gorgonzola Polenta

Serves: 4 


  • 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


  1. Add chicken broth and polenta to cooker.
  2. Close lid and set on rice cook.
  3. Once rice cook cycle is complete, release pressure and open the lid.
  4. Stir in the cream and Gorgonzola until the cheese is melted. Serve hot.