Gorgonzola Polenta Bites Recipe

Gorgonzola Polenta Bites Recipe
Gorgonzola Polenta Bites Recipe photo by Taste of Home
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Gorgonzola Polenta Bites Recipe

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For a New Year’s Day party, I needed a brand-new appetizer. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup balsamic vinegar
  • 1 tablespoon orange marmalade
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 tube (18 ounces) polenta, cut into 16 slices
  • 2 tablespoons olive oil
  • 1/2 cup crumbled Gorgonzola cheese
  • 3 tablespoons dried currants, optional

Directions

In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons.
Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown.
Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature. Yield: 16 appetizers.
Originally published as Gorgonzola Polenta Bites in Simple & Delicious December/January 2015

Nutritional Facts

1 appetizer: 67 calories, 3g fat (1g saturated fat), 3mg cholesterol, 161mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1/3 cup balsamic vinegar
  • 1 tablespoon orange marmalade
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 tube (18 ounces) polenta, cut into 16 slices
  • 2 tablespoons olive oil
  • 1/2 cup crumbled Gorgonzola cheese
  • 3 tablespoons dried currants, optional
  1. In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons.
  2. Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown.
  3. Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature. Yield: 16 appetizers.
Originally published as Gorgonzola Polenta Bites in Simple & Delicious December/January 2015

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