Gorgonzola Cheese Grits Recipes

Steps:

• 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.

Steps:

• Combine the water and grits in a stockpot.
• Cook over medium heat for 20 minutes, stirring every few minutes.
• Make sure to scrape the bottom of the pan with the spoon each time.
• While the grits are cooking, grate the cheddar and monterey jack cheeses.
• When the grits are done, stir in the cream cheese, grated cheeses, and salt.
• Stir until the cheese are melted; taste and adjust seasoning if needed.
• Serve immediately.