Polenta with Gorgonzola and Onions
Related recipes: Appetizers, Cheese,
Corn, Dairy Foods, Egg-Free,
Grains, Holiday and Festive, Onions,
Soy-Free, Summer, Vegetarian, Wheat-Free
Polenta and Gorgonzola cheese have a natural affinity. Try using
already prepared polenta to speed up the cooking of this tasty appetizer.
Yield: 32 squares
6 cups (1.4L) water
2 tsp (12g) salt
2 cups (300g) instant polenta
1 1/2 tsp (7mL) extra virgin olive oil
3 cups (540g) onions, sliced
Olive oil for brushing
4 oz (115g) Gorgonzola cheese*
Early in the day, prepare polenta. Boil the water in a heavy bottomed
pot. Add salt and polenta, pouring in a steady stream and stir continuously with a wooden
spoon. Reduce heat to very low, and continue to stir until the polenta is thick and
Pour the hot polenta onto a cookie sheet or shallow pan. Smooth the top
and let it cool, then place in the refrigerator covered with plastic, until needed.
Prepare the caramelized onions: Heat the olive oil in a 12-inch (30cm)
non stick skillet, and add the onions. Cook over medium heat, stirring often until the onions
are wilted and a rich golden brown; about 20 minutes. Remove from heat.
Slice the polenta into 32 squares about 2 inches (5cm) across. Lightly
brush the polenta squares with olive oil and arrange on another cookie sheet.
Place polenta under broiler and cook until slightly crisp and lightly
browned. Turn once and continue to cook until the other side is crisp. This should take only a
Top each square with about 1 tsp (11g) of the caramelized onion, and
top it off with a little of the Gorgonzola cheese—about 1/2 tsp (1g) per square.
Place on an platter and serve immediately
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Serving Size 1 serving
Calories from Fat 80 (22%)
% Daily Value*
14%Total Fat 9g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3.1g
Sugar Alcohols 0g