Cestelli di Polenta con Spinici e Gorgonzola

• 900 ml water
• salt and pepper
• 400 g stone-ground polenta flour

Preheat the oven to 180°C/Gas 4. Bring the water to the boil and add log salt. Pour the polenta in slowly and cook, stirring, until thickened and smooth, about 40 minutes. Add half the Parmesan and half the butter. Pour into a container which is at least 30 × 15cm and in which the pole