This recipe was provided by Jeanne Hicks. She shared several recipes with us at our Evanston store. She also provided a recipe for Glazed Pork Chops, included on the site, that is a perfect pair to the Blue Cheese Polenta.
Add chicken stock, garlic and shallots to a sauce pan. Bring to a boil over high heat. Whisk in cornmeal, slowly, to avoid lumps. Reduce heat and continue to cook, whisking frequently. As it thickens, remove whisk and use a wooden spoon to stir. Season with pepper when thickened and "bloppy" (as in mud bubbling to the surface).
Remove from heat and add 2 ounces of blue cheese, stirring to melt. Check seasoning, careful not to add too much salt, as the cheese is salty.
Sprinkle remaining ounce of blue cheese on top before serving.
If serving with the Glazed Pork Chops, spoon the Blue Cheese Polenta onto the plate. Place a chop on top, and spoon sauce over all. Sprinkle with remaining blue cheese.
If you are using blue cheese powder, it is more concentrated in flavor. Use 1/2 to 3/4 the amount called for in any recipe.