Recipe for polenta with gorgonzola and parmesan

The recipe: Boil the water with a pinch of coarse salt, then gradually whisk in the polenta. Cook for 40 minutes over medium heat, stirring constantly (the polenta is cooked when it pulls away from the sides of the pan). Add the butter and gorgonzola, cut into pieces, half of the grated Parmesan, salt, and pepper, then mix vigorously (the polenta will be very thick at this stage). Pour the mixture into an ovenproof dish, then sprinkle with the remaining grated Parmesan. Bake for 20-30 minutes at 200°C (390°F), until the Parmesan crust is golden brown. Let it cool. It's ready! Serve in rectangular portions. This polenta can be eaten on its own or as an accompaniment to meats in sauce, ratatouille, and grilled vegetables.