2 cups milk
1 tsp salt
2 cups polenta
1 cup torta dolcelatte (Gorgonzola Dolce) cheese, crumbled
1 cup gruyere, grated
4 tbsp butter
3 cloves garlic, roughly chopped
4-5 sage leaves, chopped
Bring the milk, 4 cups of water, and tsp of salt to a boil. Slowly poor in the polenta in a steady stream (cook as directed on package, about 5 minutes, then remove from heat and cover for a few minutes).
In the meantime melt the butter in a skillet. Add the garlic and sage and cook/stir until golden brown (don't over cook).
When the polenta is done, put half in a lightly buttered 8x10 baking dish (or slightly smaller if necessary). Add half of the cheeses. Add the other half of the polenta. Add the rest of the cheeses. Drizzle the garlic sage buttery deliciousness on top and black pepper.
Cook for 5ish minites at 400 or until it bubbles a little. Enjoy!
