Polenta Gnocchi with Gorgonzola

In a large saucepan, slowly pour water into the cornmeal, stirring constantly, until free of lumps.

Stir in rest of water and salt.

Cook on medium-low heat for 20 to 30 minutes, stirring frequently, until thick and smooth.

Be especially vigilant during last 10 minutes to prevent scorching.

When polenta is done, spoon will stand up in the middle and mass will cling together and pull away from the sides.

Remove from heat and turn onto countertop, baking sheet or cutting board that has been wet down with cold water to prevent sticking.

Smooth out polenta with spatula.

Let cool 30 minutes.

Brush the bottom and sides of baking dish with some of the melted butter.

Brush the rest of the butter on top of the polenta.

Cut the polenta into small rounds.

Take all of the little 4-sided pieces of the polenta from between the rounds and place them in a baking dish.

On top of these, make an overlapping row of rounds leaning up against the sides of the dish (like tile roof tops).

Crumble Gorgonzola over the top and bake in a 450° oven for 20 minutes.

Can be covered and refrigerated until baking time.