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Polenta Squares with Gorgonzola and Pine Nuts

Photo: John Autry; Styling: Leigh Ann Ross
Yield 10 servings (serving size: 3 topped polenta squares)
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

Nutrition Information

  • calories 130
  • fat 4.2 g
  • satfat 1.7 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 3.1 g
  • carbohydrate 19.8 g
  • fiber 1.9 g
  • cholesterol 6 mg
  • iron 0.7 mg
  • sodium 268 mg
  • calcium 33 mg

How to Make It

  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.