In a saucepan, bring three cups of water to a boil. Add 1 Tbs. butter, melt, and stir into the water. Lower the heat to medium low.
Sprinkle cornmeal in slowly, stirring as you do to prevent lumps from forming. Continue to stir until the polenta thickens, then pulls away from the side of the pan.
Stir in the Gorgonzola, until it blends into the polenta. Spoon the polenta into wide soup bowl. Smooth it down with a rubber spatula and allow to cool.
Turn the the bowl upside down onto a cutting board. Slice the polenta into six to eight pie-like slices.
Heat the remaining 2 Tbs. butter in a skillet over medium-high heat. Lightly brown the polenta slices on each side. Serve as a side dish with almost anything.
