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Gorgonzola Polenta Bites

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    16 appetizers


  • 1/3 cup balsamic vinegar
  • 1 tablespoon orange marmalade
  • 1/2 cup panko 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


  • 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.
Nutrition 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.

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