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Polenta with Gorgonzola and Almonds

['3 1/2 cups water', '1 1/2 cups milk', '1 cup quick-cooking polenta', '1/4 cup grated Parmigiano-Reggiano', '2 tablespoons unsalted butter', '2 ounces Gorgonzola dolce', '1/3 cup unsalted roasted almonds', 'chopped']

Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.

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