Preparation

• Bring milk and whipping cream to boil in heavy large saucepan over medium heat.
  Reduce heat to medium-low and gradually whisk polenta into milk mixture in slow steady stream.
  Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
  Preheat broiler.
  Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola cheese over polenta.
  Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
  
  * If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.