Bring 6 cups of water to a boil in a heavy large saucepan
. Add 1 3/4 teaspoons of salt. Gradually whisk
in the cornmeal
. Reduce the heat and simmer
until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese
melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
Note: If you're making the polenta
ahead of time, put it on a double boiler
and cover it with plastic wrap
to keep it warm.