For the polenta
350 g (12 oz) bramata polenta
1.75–2 litres (3–3.1/2 pints) water
Maldon salt and freshly ground black pepper
olive oil
25 g (1 oz) unsalted butter
1 bunch fresh marjoram, leaves picked and very roughly chopped
225 g (8 oz) Gorgonzola, broken into small pieces
100 g (4 oz) mascarpone
Maldon salt and freshly ground black pepper
For six
Make the polenta as described here, omitting the butter and Parmesan, then shape and grill the polenta as described here.
Meanwhile, in a small, heavy-bottomed pan, gently heat the butter until it begins to foam. Add half the chopped marjoram and the Gorgonzola. The Gorgonzola should begin to melt very slowly over the low heat.
After a few minutes stir in the mascarpone and season with salt and pepper. Allow the mascarpone and gorgonzola to combine over the heat and serve over the grilled polenta with the remaining marjoram.