Description
Gorgonzola Polenta Bites are creamy, savory squares of quick-cooking polenta made with vegetable broth and Parmesan cheese, topped with rich, crumbly Gorgonzola, then baked until lightly crisp. Finished with a drizzle of honey, toasted walnuts, and fresh thyme, these elegant bites are perfect as a sophisticated appetizer for entertaining or special occasions.
Ingredients
Polenta Base
- 1 cup quick-cooking polenta
- 4 cups vegetable broth
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Toppings
- 4 oz Gorgonzola cheese, crumbled
- 2 tablespoons honey
- ¼ cup chopped walnuts, toasted
- Fresh thyme leaves
Instructions
- Cook the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the quick-cooking polenta. Stir continuously and cook according to the package directions, typically about 5 minutes, until thickened and creamy.
- Incorporate Butter and Cheese: Remove the polenta from heat. Stir in the butter, grated Parmesan cheese, salt, and black pepper until fully combined and smooth.
- Chill the Polenta: Transfer the polenta to a parchment-lined baking dish. Spread it evenly and smooth the top. Refrigerate for at least an hour or until firm enough to cut into squares.
- Cut into Squares: Once chilled and firm, remove the polenta from the baking dish and cut into approximately 24 bite-sized squares.
- Add the Gorgonzola: Place the squares on a baking sheet and top each with a small amount of crumbled Gorgonzola cheese.
- Bake to Warm Through: Preheat the oven to 400°F (200°C). Bake the polenta squares for 8 to 10 minutes or until the cheese melts and the edges begin to crisp slightly.
- Finish with Honey, Walnuts, and Herbs: Remove the baked polenta bites from the oven. Drizzle each with honey, then sprinkle with toasted chopped walnuts and fresh thyme leaves. Serve warm.
Notes
- Prepare the polenta a day ahead for easier slicing and to save time when entertaining.
- If Gorgonzola cheese is unavailable, substitute with another blue cheese for a similar tangy flavor.
- To toast walnuts, dry roast them in a skillet over medium heat until fragrant and slightly browned, about 3-5 minutes.
- For a quicker option, use pre-made polenta tubes, sliced and baked with toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
