Boil water in a saucepan (or preferably copper cauldron) with salt and add 47% fine polenta flour, 47% coarse polenta flour and 6% buckwheat flour
Mix for approx. 3 minutes with a sturdy whisk until the mixture stiffens; at this point exchange the whisk for a wooden spoon and mix continuously for approx. 30-40 minutes.
In an oven dish, alternate a few layers of polenta and slices of gorgonzola cheese; the final layer must be of polenta to be sprinkled abundantly with grated Parmesan cheese.
Bake for 5-7 minutes in oven at 200°C while in a separate pan, melt the butter which will be poured, simmering over the polenta dish just before serving.
If you wish, serve also with a grilled sausage.
For 4 people
- polenta flour fine
- polenta flour coarse
- buckwheat flour
- Gorgonzola cheese
- Grated Parmesan cheese