1 cup polenta to four cups water, cooked for a long time with fresh sage and salt, pepper and shave some asiago toward the end into it. pour into a shallow dish, and set for an hour in the fridge. Put in oven (375?) for about 45 minutes. soften a quarter stick of butter. mix with fresh herbs, splash cream and gargonzola. spread on top of polenta, sprinkle with walnuts, cover with shaved asiago (or parmasan) and bake for another 15 minutes.