Creamy Polenta with Spinach and Gorganzola



Creamy Polenta with Gorganzola

2 cups chicken or vegetable broth

2 cups water

1 1/2 cups polenta

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

1 1/2 cups finely chopped spinach

1 cup finely diced carrots

2 teaspoons chopped fresh thyme

pinch grated nutmeg

1/2 cup half and half

1/2 cup crumbled Gorganzola cheese

Directions:
In a medium skillet, heat up the olive oil on medium heat. Add the garlic, spinach, carrots, thyme and nutmeg, and sauté about 3-5 minutes and set aside.

In a medium size deep saucepan, bring water and vegetable broth to a slow simmer. Stir in polenta. Cook over low heat for 15 minutes, stirring frequently and scraping the bottom to avoid burning. Polenta is done when it is smooth and thick. Stir in the half and half, abd the sautéed vegetables. Taste and add salt and pepper before removing from heat. Top with Gorganzola cheese and serve warm.