Polenta Taragna

with Gorgonzola & Pickled Ramps


Preheat oven to 350 F.


Butter an oven-proof dish with 3 tablespoons butter and set aside.  In a 6-quart saucepan, heat 8 cups water to boiling.


Whisking furiously, slowly drizzle in mixed flours until all are incorporated.


Pull pan to front of burner and switch to a wooden spoon.  Cook until texture of molten lava and add butter.  Stir through and pour into baking dish.


Place two ounces of gorgonzola on top along with a sprinkle of bread crumbs. Place under the broiler until its hot and bubbly.


Remove carefully from broiler, top with warmed pickled ramps and serve immediately.