This polenta dish goes with the Cabernet-Braised Short Ribs. On its own, its a very tasty dish and one that I would make again. The Gorgonzola may have been a tad strong for the ribs and could have been cut in half. I think that the flavor would still be good, just not so intense. It really did seem to fight the subtle flavor of the ribs.
2.5 cups low-sodium chicken broth
1 cup polenta
2 oz. crumbled Gorgonzola cheese
1/4 cup whipping cream
Bring broth to a boil in heavy 3 quart saucepan. Gradually add polenta, whisking constantly. return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding water by 1/4 cupfuls if to thick, about 10 minutes. Remove from heat. Add cheese and cream and stir until cheese is melted. Season to taste with salt and pepper. Serve immediately.