Polenta Italiana

*Note: This recipe is delicious served with whatever you like. I like to use cheese because it requires no extra steps. If you have left-over Bolognese sauce or ragu or pulled pork or anything–throw that on top and it makes for a wonderful, different meal!

1. Pour the water into a pot and bring to a boil. Add the salt and the corn flour. Lower heat.

2. Cook for one hour, stirring constantly. You know when it is ready when you try to transfer to a serving dish and it easily detaches from the pot.

3. If you are adding the Gorgonzola or the Gruyere, pour/place in the center of the polenta and let cool for a few minutes. It will harden a bit and that gives the cheese the opportunity to melt. If you have other toppings that you’d like to add, do so at this time. Serve while still hot.