POLENTA WITH GORGONZOLA

Polenta with Gorgonzola image

Yield 6 first-course or 6 Side-Dish Servings

Number Of Ingredients 5

4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

Steps:

Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
*Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.