COOK IT.
Prepare polenta by combining cornmeal, water, salt, and herbs in a large saucepan, whisking until blended. Bring the mixture to a boil, whisking constantly. As you notice the cornmeal thickening, keep stirring, reduce heat and simmer for 25 minutes. Stir every 3 – 4 minutes to prevent scorching. When the polenta is thick and creamy, it will start to pull away from the sides of the pot. Add butter. Transfer to a small baking sheet which has been lined with plastic wrap. Flatten and smooth the surface with your hand, or a flat spatula dipped in water. Cover and refrigerate at least 3 hours.
Prepare the vinaigrette by chopping herbs, sundried tomato, garlic and salt together. Scrape off the cutting board and add to a glass jar. Add sherry vinegar, grainy mustard, honey and extra virgin olive oil. Shake vigorously and set aside.
Preheat grill on MEDIUM-HIGH. Cut polenta into triangles, brush with oil and grill 4 minutes. Turn and top with gorgonzola cheese and cook another 4 minutes. When ready to serve, drizzle vinaigrette over top. If serving as an appetizer or main course, plate on top of a bed of arugula.