I made cheese grits with Gruyère instead.
I will make gorgonzola grits soon!
It turns out my household prefers grits to polenta. We found out last night. 
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I like that recipe. Nothing extra, just the basic ingredients and a conventional approach.
Looks delicious.
Having said that I can see myself adding “extra” ingredients to it from time to time. One of my favorite extras over the last few years has been a small amount of purple top turnips. Just a different flavor profile that has appealed to me of late.
Or maybe biscuits added to the top of the roast towards the end of the roast time? Not sure how that would work.
Mostly conventional pot roast for dinner tonight. I didn’t have any red wine open so I used rosé plus a splash of Marsala, beef broth and soy sauce. Onions, rosemary and thyme in the braise throughout, with carrots added after the first hour and potatoes closer to the end. Cooked at 275 covered for about 3.5 hours, then drained the liquid and put it back in at 350 uncovered to get some color on the potatoes.
I made gravy with most of the jus after separating the fat, much to Mr. Bionda’s delight. I saved a little bit of jus to season some egg noodles I cooked for myself, and ate my serving of beef shredded up into the brothy noodles. Delicious and comforting on a frigid day!
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That does look perfect for winter. 
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