Polenta with Lakin’s Gorges Basket Ricotta & Cascadilla Bleu

Ingredients:

1 cup Coarse ground cornmeal (or polenta)

2 cups Water

2 ounces Lakin’s Gorges Cascadilla Bleu

5 ounces Lakin’s Gorges Ricotta

1 tsp Salt

1/4 tsp pepper

1. Bring water to a rolling boil.

2. While stirring, pour in the polenta and keep stirring until it gets hot and bubbly. Then reduce to barest simmer, and continue to stir occasionally, until polenta pulls away from the sides of the pan, about 10 minutes.

3. Turn heat off. Stir in crumbled cheeses and salt and pepper. Let rest for 5 minutes. Stir again and serve.