Instructions: 1. In a large saucepan over medium-high heat, bring stock to a boil. Reduce heat to medium. Add polenta by the tablespoon, stirring constantly to prevent lumps from forming. Continue stirring as mixture cooks (about 20 minutes).

Polenta will pull away from sides of pan.

2. Stir in butter, salt, and cream (if used). Top with grated fontina and serve immediately.

Baked Fontina Polenta: Prepare Fontina Polenta as directed, reserving grated fontina. Pour polenta into a buttered 8- by 8-inch baking pan. Cover with plastic wrap if not serving immediately. At serving time, preheat oven to 375 degrees F. Sprinkle polenta with grated fontina and bake until cheese melts

(15 to 20 minutes).

Creamy Gorgonzola Polenta: Omit fontina cheese. Stir 4 ounces crumbled Gorgonzola cheese into warm polenta with butter and salt.

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