Recipes courtesy of Chef Brian Miller, Executive Chef at Morgan’s American Grill, New Market, Maryland
- 4 cups milk
- 1 cup heavy cream
- 1 cup stone ground yellow cornmeal
- 1 cup crumbled Gorgonzola cheese
- Salt and pepper to taste
Bring milk and heavy cream to boil in heavy large saucepan over medium heat. Gradually whisk cornmeal into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta while whisking constantly until creamy and tender, about 10 minutes. Add Gorgonzola cheese and season to taste with salt and pepper. If polenta is too thick, add milk until desired consistency is reached. Serve immediately.