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.
