Name: Polenta with Gorgonzola
Yield: 6 first-course or 6 Side-Dish Servings
Ingredients: 4 cups milk; 1/2 cup whipping cream; 1 cup polenta (coarse yellow cornmeal)*; 1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces); 1/2 cup coarsely chopped, lightly toasted walnuts

"We lived in New York for several months, long enough to learn to love the creamy polenta at Union Square Cafe," says Ross and Karen Martin of Pasadena, California. "If you can't get their recipe, we might need to fly across the country to have the dish again."

This polenta gets its richness from being cooked in a milk-cream mixture instead of the usual water or broth.

Recipe notes

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