modified from this recipe
5 cups low-sodium chicken broth (this is important; regular broth makes it too salty)
1 3/4 cups polenta (coarse-ground yellow cornmeal; you can also use regular cornmeal, but it cooks even faster)
3/4 cup crumbled gorgonzola cheese
1/3 cup heavy cream
Bring broth to a boil. When boiling, whisk in polenta (you actually do want to whisk it in, to reduce clumping). Turn heat down to low and cook covered, stirring often, until broth is absorbed and polenta is tender (I suggest taste-checking with your spoon), about 4-6 minutes. If polenta becomes clumpy, add additional broth by the 1/4-cup.
Remove from heat and stir in cheese and cream, until uniform. Polenta will lighten and become creamier in appearance. Serve hot.
Note: this make a lot, and I'm not entirely sure what to do with the leftovers yet. Epicurious comments suggested making it into patties and frying it, but I'm going to try tossing it in the oven to warm, too.
Edit to add: Amazingly, this can actually be microwaved, as long as you stir it well once it's hot but before you serve it. The more you know, right?