Makes 4 servings. Difficulty
3 Tablespoons unsalted butter, divided 2 shallots, minced 2 cups water 2-1/2 cups gf vegetable stock 2 sprigs of fresh sage 1 teaspoon salt 1 cup polenta (coarse ground cornmeal) 1/4 cup gf Gorgonzola cheese 1/2 cup mascarpone cheese Salt and freshly ground black pepper Fresh sage leaves for garnish Parmigiano-Reggiano
In a large saucepan, heat 1 tablespoon of butter over medium heat. Add the shallots; saute for 2 minutes or until just tender. Add the water, vegetable stock, sage sprigs and 1 teaspoon of salt. Bring to a boil. Cover and boil for 3 minutes. Discard the sage sprigs and reduce the heat to medium so the liquid comes to a simmer.
Add the polenta in a steady stream, whisking constantly. Once the polenta has been added stir constantly with a long wooden spoon. Keep the mixture at a bare simmer. Cook the polenta, for about 15-20 minutes or until the polenta thickens. The polenta is done when it comes away effortlessly from the sides of the pan.
Remove the pan from the heat and stir in the mascarpone, gorgonzola and remaining 2 tablespoons of butter. Adjust seasonings to taste with salt and freshly ground black pepper. Pour the polenta into shallow pasta bowls and top with freshly grated Parmigiano-Reggiano cheese. Garnish with fresh sage leaves and serve.
You can serve this as an impressive starter for guests or you can also enjoy paired with a salad for a delicious "light" dinner.