Method

• 1.
  Place 2L water with 1 teaspoon salt in a heavy-based saucepan over medium heat. Slowly pour in the polenta grains with one hand as you whisk the water with the other, to avoid any lumps. Keep whisking until all the polenta has been absorbed by the water, then reduce the heat to very low and cook gently for 10 minutes, stirring with a wooden spoon, until the polenta is velvety and smooth.
• 2.
  Add the parmesan and butter, stir well, then pour the polenta into a lightly greased, straight-sided baking dish so that it sits 3-4cm deep. Leave to cool and set.
• 3.
  When you're ready to eat, cut the polenta into 2.5cm squares and brush the tops and bottoms with olive oil. Grill on an lightly greased chargrill plate or barbecue, or sear in a hot non-stick pan for 2-3 minutes each side or until golden brown. Alternatively, bake the polenta in the oven at 200°C for 20 minutes until golden.
• 4.
  Cut the Gorgonzola into thin squares, place on top of each hot square of polenta and serve as it melts.