In a 2-quart, non-reactive saucepan, slowly bring the milk to a boil, stirring every few minutes with a wooden spoon to prevent scorching. To avoid lumpy polenta, follow this method carefully: Hold the cup of polenta in one hand and a firm whisk in the other. Slowly pour the polenta into the milk with a sprinkling motion, and whisk constantly until all the polenta is absorbed. Turn the heat down very low. Switch back to the wooden spoon and thoroughly stir the polenta every ten minutes for one hour. The polenta should have the consistency of firm mashed potatoes. It will have completely lost any raw corn taste or gritty texture. Stir in the mascarpone and season with salt and white pepper. Preheat the broiler. Spoon the polenta into a heat resistant dish, dot evenly with the crumbled gorgonzola and melt the cheese under the broiler. Sprinkle with the toasted walnuts and serve. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9271 - MICHAEL ROMANO