Gorgonzola Polenta

FoodNetwork Magazine: The Italian Edition, p. 80

4 cups water

1 cup instant polenta

1 tablespoon butter

¼ cup crumbled gorgonzola

1 tablespoon chopped oregano

Dash nutmeg

Pepper

Bring water to a boil – add salt if desired. Slowly add polenta, whisking. 

Pretentious Indie album name: "Polenta, whisking."

Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. 

That's what she said?

Stir in butter, gorgonzola, oregano and nutmeg. 

Polenta is the same thing as grits, by the way - so we're making Italian cheesy grits. 

Top with more cheese and some pepper. 

Serve it hot, so that the Gorgonzola on top gets all melty and delicious. 

My Rating: 4/5 "Would make a wonderful side dish for a pasta with a tomato-based sauce. The Gorgonzola is absolutely delectable. A bit bland on its own, but it does make a substantial meal."