350 g/12 oz coarse polenta flour 150 g/5 oz butter, cut into 4 pieces
150 g/5 oz Gorgonzola cheese, sliced salt
Parmesan cheese, freshly grated, to serve


1.Make a fairly stiff polenta with 1. 2 litres/2 pints salted water.
2.Preheat the oven to 180°C/350°F/Gas Mark 4. Pour the polenta into soup plates or individual ovenproof dishes while it is still hot.
3.Put a piece of butter in the middle of each, pushing it down slightly into the polenta, and lay a small slice of Gorgonzola on top. Bake until the butter and Gorgonzola have completely melted.
4.Serve with Parmesan.

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