Polenta with Gorgonzola and Walnuts

Instructions

1. Toast the walnuts
   Heat a dry skillet over medium heat. Add the chopped walnuts and toast for 4-5 minutes, stirring frequently to prevent burning. They should be fragrant and slightly darker in color. Remove from heat and set aside.
2. Prepare the polenta base
   In a large, heavy-bottomed pot, bring the broth to a simmer over medium-high heat. Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. Reduce heat to low and cook for 25-30 minutes, stirring frequently, until the polenta is thick and pulls away from the sides of the pot.
3. Enrich the polenta
   When the polenta is cooked, stir in the milk, 3 tablespoons of butter, and the grated Parmigiano-Reggiano. Continue stirring until completely incorporated and the mixture is smooth and creamy. Season with salt and pepper.
4. Add the Gorgonzola
   Remove the pot from heat and gently fold in three-quarters of the crumbled Gorgonzola, allowing it to melt partially but still maintain some texture. The cheese should create pockets of flavor throughout the polenta.
5. Prepare the garnish
   In a small saucepan, melt the remaining tablespoon of butter with the olive oil. Add the thyme leaves and heat until fragrant, about 1 minute. Remove from heat.
6. Serve the dish
   Spoon the polenta into warm bowls or onto a serving platter. Top with the remaining Gorgonzola crumbles, toasted walnuts, and drizzle with the thyme-infused butter. If desired, add a light drizzle of honey for a sweet contrast to the savory flavors.