Polenta Squares with Gorgonzola and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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These are also tasty with chopped dried figs or cranberries in place of the currants. Ingredients:
4 cups water |
1 cup quick-cooking polenta |
1 teaspoon kosher salt |
1 tablespoon butter |
cooking spray |
1/4 cup boiling water |
3 tablespoons currants |
1/3 cup (about 1 1/2 ounces) crumbled gorgonzola cheese |
3 tablespoons pine nuts, toasted |
1 teaspoon grated orange rind |
2/3 cup balsamic vinegar |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 minutes or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-inch square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly onto surface of polenta; chill for 1 hour or until polenta is very firm. Cut into 30 squares.
2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.
3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 tablespoons (about 10 minutes). Cool slightly.
4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 minutes on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with the remaining polenta. Top each square with rounded 1/2 teaspoon of cheese mixture, and drizzle with about 1/4 teaspoon balsamic vinegar. Garnish with parsley.
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