For the basic recipe, bring water with salt to a boil. Remove the pot from the heat. Stir in semolina and bring everything to a boil while stirring. When boiling point is reached, place a cooking spoon diagonally across pot and lid on top. Reduce fire to low, stirring occasionally. After about 45 min. the polenta is ready.
For the filling, cut the cheese into slices. Pour half of the polenta into a greased gratin dish. Spread the well-melting cheese and the Gorgonzola evenly on top. season with pepper. Pour the second half of the polenta on top and cover with the mozzarella slices. Pour whipped cream on top and sprinkle with Parmesan cheese. Finally, evenly distribute the butter flakes on top. Bake in the oven heated to 200 °C for about 20 minutes.
Serve with green salad.