Polenta Squares with Gorgonzola and Pine Nuts

Photo: John Autry; Styling: Leigh Ann Ross

These are also tasty with chopped dried figs or cranberries in place of the currants.

Yield: 10 servings (serving size: 3 topped polenta squares)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 4.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 3.1g
  • Carbohydrate: 19.8g
  • Fiber: 1.9g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 268mg
  • Calcium: 33mg

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

Preparation

  1. 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. 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. 3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 tablespoons (about 10 minutes). Cool slightly.
  4. 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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