- 12 oz. (330 grams) yellow cornmeal, preferably stone ground
- 1 ½ qts. (1 ½ liters) salted water
- 7 oz. (200 grams) mild creamy gorgonzola, cut into pieces
- 4 oz. (100 grams) sharp crumbly gorgonzola, cut into pieces
Bring the water to a simmer, slowly pouring in the cornmeal, stirring constantly with a wooden spoon. Cook and stir over a low flame for about 30 minutes. Butter an ovenproof baking dish. Layer the polenta and cheeses beginning with the polenta and ending with the cheese. Bake in a pre-heated hot oven (400° F, 205° C) for 15-20 minutes. Serves 4-6.
Splurge and drink a hearty Barolo, and you will soon be transported to the lofty heights of the castles of Piedmont. Buon appetito!