Creamy Polenta with Gorgonzola

Instructions

1. Prepare the broth mixture
   In a large saucepan, combine the vegetable or chicken broth with the milk and bring to a gentle simmer over medium heat. Be careful not to let it boil over.
2. Cook the polenta
   Once the liquid is simmering, gradually whisk in the polenta in a slow, steady stream to prevent lumps from forming. Reduce the heat to low and cook, stirring frequently with a wooden spoon, for about 25-30 minutes until the polenta is thick and pulls away from the sides of the pan.
3. Make it creamy
   When the polenta is cooked, remove from heat and stir in 2 tablespoons of butter and the grated Parmesan cheese until fully incorporated. Season with salt and pepper to taste.
4. Prepare the Gorgonzola topping
   In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Add the crumbled Gorgonzola cheese and stir until it begins to melt. Add the remaining tablespoon of butter and the fresh thyme leaves, stirring until you have a smooth, creamy sauce.
5. Serve the dish
   Spoon the hot polenta onto warmed plates or shallow bowls, creating a well in the center. Pour the melted Gorgonzola mixture into the well and over the polenta. Garnish with chopped fresh chives and additional black pepper if desired. Serve immediately while hot.