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Position a rack in the middle of the oven and preheat to 375°F (190°C).
In a 2-qt (2-I) baking dish, whisk together 3 cups (24 fl oz/750 ml) water with the milk, polenta, and 1 teaspoon salt. Bake, uncovered, until the liquid has been absorbed and the polenta is tender, about 1 hour.
Remove the dish from the oven and whisk the polenta until creamy. Stir the Gorgonzola and butter into the polenta, distributing them evenly. Sprinkle the Parmigiano-Reggiano evenly over the top.
Return the dish to the oven and bake until the cheeses are melted and the top is lightly browned, about 10 minutes. Serve at once directly from the dish.
Buon appetito !
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