We use this gorgonzola sauce with grilled steak, but it would work with pasta i would think.
bring 4 cups heavy cream to a boil and keep it bubbling about 45 minutes to thicken. Keep an eye on it and stir now and then. Then take off the heat and add your gorgonzola,about 3-4 ounces of crumbly gorgonzola, 4 tab. parmesan grated, salt, pepper and a small handfull of freshly chopped Italian flat leaf parsley..I'd then just put over your pasta or polenta and let the heat from the pasta melt the cheese, top with a little more fresly chopped parsley and serve.BLue cheese works just as well in this.
kadesma