These are also tasty with chopped dried figs or cranberries in place of the currants.
4 cups water
1 cup quick-cooking polenta
1 teaspoon kosher salt
1 tablespoon butter
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
How to Make It
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.
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.
Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 tablespoons (about 10 minutes). Cool slightly.
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.