Polenta: Bring water and salt to a boil in a large saucepan.

Slowly add polenta to boiling water. Whisk constantly until all polenta is stirred in and there are no lumps.

Reduce heat to low and simmer for 5 mins or until polenta starts to thicken.

Cover and cook for 30 mins, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon.

Polenta is cooked when texture is creamy and the individual grains are tender.

Turn off heat and add 2 tablespoons butter into polenta. Gently stir until butter partially melts. Cover and let stand for 5 mins to thicken.

Melt butter in a medium frying pan. Add cream and bring to the boil. Reduce heat and simmer uncovered for 5 mins or until mixture thickens.

Remove pan from heat and gradually add blue cheese, lavato, Buffalotto and Parmesan. Stir until cheese is melted and sauce is creamy and smooth.

Transfer polenta to a serving dish, top with 4 cheese sauce and add grated ricotta salata!