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.