For more pronounced blue cheese flavor in the polenta, look for Gorgonzola naturale; Gorgonzola dolce has a milder, sweeter taste. (Serves 6)
* Bring 2 cups fat-free, less-sodium chicken broth; 1 cup 2% reduced-fat milk; and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually stir in 3/4 cup instant dry polenta, stirring constantly with a whisk; cook for 2 minutes or until thick, stirring constantly. Remove from heat. Stir in 1/2 cup crumbled Gorgonzola cheese, and sprinkle with 1/4 teaspoon cracked black pepper.