Polenta with Four Cheeses and Tomato Sauce

• 5 cups water
• 1 1/3 cups polenta or corn meal
• 1/2 tsp salt
• 1/2 cup smoked Gouda Cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup grated parmesan
• 1/4 cup crumbled blue or gorgonzola cheese
• 2 cups of your favorite pasta sauce, heated
• 2 tbs each chopped flat leaf parsley
• fresh basil

Instructions

In a medium saucepan, bring 4 cups of water to a boil. In a separate bowl, combine salt, polenta, and the remaining water and mix well. (this prevents the polenta from becoming lumpy). Gradually add polenta to the boiling water and stir well. Lower heat to medium and continue to stir until polenta is thick and creamy, about 45 minutes. It should be the consistency of thick Cream of Wheat. Add cheeses and stir until incorporated. Divide between 4 bowls and top with sauce and garnish with fresh parsley and basil.

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