6 cups chicken brot
1 cup cream
½ pound butter

4 cloves garlic, minced
1 tsp chopped fresh rosemary
3 cups dry polenta or coarse corn meal

1 cup crumbled Gorgonzola cheese
salt & pepper, to taste

Makes 8 cups.

OMG, this creamy Gorgonzola polenta from Café Sebastienne was by far the best we've ever had! Complex flavors, very creamy, and very very rich. Be sure to check out Café Sebastienne in the Kemper Museum of Contemporary Art and the café when in Kansas City.

1) In a large saucepan over medium heat, bring broth, cream, and butter to a boil.

2) Add garlic and chopped rosemary. Slowly add polenta&emdash;constantly stirring in one direction&emdash;until it begins to thicken.

3) Turn heat to low and continue stirring. Add Gorgonzola. Season with salt and pepper.

Based on a recipe from the Café Sebastienne cookbook.

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