|Milk||3 Cup (48 tbs)|
|Unsalted butter||3 Tablespoon|
|Cornmeal||3⁄4 Cup (12 tbs) (Not Stone- Ground)|
|Sour cream||3 Tablespoon|
|Grated gruyere cheese||2 1⁄2 Tablespoon|
|Freshly grated parmesan cheese||2 1⁄2 Tablespoon|
|Crumbled gorgonzola cheese||1⁄3 Cup (5.33 tbs) (Plus 6 Thin 1-Inch-Square Slices)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Freshly grated nutmeg||1⁄2 Tablespoon|
|Freshly ground pepper||To Taste|
|Fine breadcrumbs||1⁄2 Cup (8 tbs)|
1.Take a heavy bottomed saucepan and put milk and butter in it.
2.Let the milk boil.
3.Once boiled put cornmeal in it and stir continuously.
4.Let the mixture thicken and continue cooking by stirring with a wooden spatula, for 5 minutes.
5.Put sour cream, grated Gruyere, Parmesan, crumbled Gorgon- zola, raisins and little nutmeg.
6.Stir until smooth.
7.Turn off the heat and season with salt and pepper.
8.Take 61/2 cup custard cups or ramekins and fill cornmeal mixture into them.
9.Make the top smooth by using a wooden spatula.
10.Let the filling cool by leaving it for 15 minutes.
11.With a knife, take the polenta out from ramekins.
12.Grease a baking dish and put the polentas on it.
13.Arrange a slice of Gorgonzola on each and top with breadcrumbs.
14.Bake for10-12 minutes(with quail) and then broil till golden.