Steps: |
| -Mix the first five ingredients together in a 4-6 qt. heavy bottom pot. (the heavy bottom keeps the polenta from burning) |
| -Bring whole mixture to a boil, and then immediately turn down to low. |
| -Let this mixture steep at a simmer for 30 minutes. |
| -After the flavors are infused with the stock, remove the onion and herbs and discard. |
| -Slowly whisk in the polenta until smooth. (It should look like there is too much liquid in the pot.) |
| -Let it cook for another 15-20 minutes. (It should start to thicken after about 5 minutes.) |
| -The key to polenta is the long cooking time, the longer the better. |
| -When you are satisfied with your desired consistency add your gorgonzola or cheese of choice. |
| -Once you taste the polenta with the cheese for saltiness, then you can add additional salt if needed. |
| -Last, add the pepper and keep stirring for consistency. |
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