Susan and Towny!) that has taken my love of polenta to new levels. This brand - Moretti 'farina di granoturco: Bramata Bianca' - has an exquisite texture, finer than any yellow or while polenta I have ever had. After using up the bag our friends sent, I found it on Amazon.com and bought a case. What? Me? Obsessive?? There is no doubt that none will be wasted and that it will be gone all too soon.
2 tablespoons pignoli (pine nuts)
8-12 sage leaves
2 tablespoons butter
2 cups chicken broth
2 cups water
1/2 teaspoons salt
1 cup finely ground white (or yellow) cornmeal
1/2 cup grated Parmigiano-reggiano
1/4 cup cream
4 ounces gorgonzola dolce, cut into four slices
Toast the pignoli in a dry skillet until nutty and brown. Remove from the skillet immediately to stop the cooking. Add the butter to the skillet and, when melted and hot, add the sage leaves and cook until crisp buy not brown. Remove the leaves and drain on paper towels; reserve the browned butter for serving, if desired.
Heat the broth and water until almost boiling. Add the salt and bring to a boil; reduce heat. Add cornmeal in a slow stead stream, whisking as you add it. Continue whisking the cornmeal for 15-20 minutes until thick. Add the Parmigiano-reggiano and cream, and mix thoroughly. ladle polenta onto a serving platter and decorate with slices of gorgonzola alternated with sage leaves and topped with toasted pine nuts. Serve any remaining pine nuts and sage leaves on the side.