Salt to taste 2 1/2 c Fine yellow corn meal 1/2 c Parmigiano-Reggiano Salad: 1 Sweet firm apple 1 Fennel heart 1/2 c Arugula 1/4 c Toasted walnuts 3/4 c Crumbled Gorgonzola cheese 2 ts Lemon juice 2 tb Extra virgin olive oil Salt to taste Black pepper to taste 2 tb Italian parsley leaves Preparation of the Polenta: Bring milk and water to a boil, add salt and slowly add corn meal. Stir over medium heat with a wooden spoon and cook for approximately thirty minutes. Add grated cheese and place on a well-oiled sheet pan. Cool and refrigerate. Once chilled, cut into large squares and reserve. Preparation of the Salad: Clean the apple, fennel, and arugula. Slice apples and fennel lengthwise on a Japanese slicer as thin as possible. Combine apple, fennel, leaves of picked arugula, toasted walnuts, and Gorgonzola and dress with mixture of lemon juice, olive oil, salt, and pepper. Garnish with leaves of parsley. Serve chilled salad over grilled polenta and finish with cracked black pepper. Serve immediately