Fried polenta with gorgonzola

Cut the chilled polenta into slices one finger high.

Then heat in a pan very large plenty of oil and mix smoothly spicy gorgonzola and butter: must be homogeneous and creamy.

Fry the polenta slices on both sides, should be crisp, then remove from the Pan, let them dry and spread them with the cheese mixture.

Remove the cooking grease from the Pan, settle the slices, cover with a lid and let it warm up at low flame until the cheese has completely melted.

Served piping hot as unusual appetizer or tantalizing main course.