- 3 1/4 cups water
- 3 1/4 cups chicken or vegetable stock
- 1 teaspoon sea salt
- 1 1/2 cups polenta
- 4 tablespoons unsalted butter (1/2 stick)
- 4 ounces Gorgonzola cheese, cut into 1-inch chunks
- 8 ounces Italian Fontina cheese, cut into 1-inch chunks
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
In a large heavy saucepan, bring the water and stock to a boil and add the salt. Reduce the heat and, while the liquid is simmering, sprinkle the polenta evenly in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain.
Reduce the heat to very low. Switch to a wooden spoon and stir thoroughly every 1 or 2 minutes for 30 to 40 minutes, or until the mixture pulls away from the sides of the pan and grains of the polenta have softened.
Remove from the heat and stir in the butter until it is completely incorporated. Stir in the Gorgonzola and fontina cheeses. When they have begun to melt, season to taste with black pepper.
Serve immediately in individual heated bowls, and pass the Parmesan cheese at the table.