- 3 1/2 cups water
- 1 1/2 cups milk
- 1 cup quick-cooking polenta
- 1/4 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 2 ounces Gorgonzola dolce
- 1/3 cup unsalted roasted almonds, chopped
- Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
- Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.