Polenta with Gorgonzola

Name: Polenta with Gorgonzola
Yield: Serves 4 to 6 as a first course or light entree
Cuisine: Europe, Italian
Ingredients: 6 cups, water; , Table salt; 1 1/2 cups, medium-grind cornmeal, preferably stone-ground; 3 tablespoons, unsalted butter, cut into large chunks; , Ground black pepper; 4 - 6 slices, Gorgonzola cheese (1-ounce each)

Side Dishes
Europe
Italian
Pasta, Grains, Rice & Beans
Eggs & Dairy
Cheese
Grains

Appears in Cook's Illustrated January/February 1995

The traditional method for preparing polenta is time-consuming and fraught with danger.

SERVES 4 to 6 as a first course or light entree

TIME 45 minutes

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