I would use a larger pan for the polenta so that it is more like 1\/2 inch thick.\u00a0 Also, rather than drizzling the reduced vinegar on top, I would let the bottoms of the squares soak in it to give in a nice dark bottom (like the photo in Cooking Light 12\/2010 mag.).\u00a0 The flavor is great, but they look a little “dirty” with the dark vinegar soaking in on top.<\/p>\n
Yield:<\/span> 10 servings (serving size: 3 topped polenta squares)<\/span><\/p>\n 4 cups water <\/span> <\/p>\n 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.<\/p>\n 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.<\/p>\n 3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 tablespoons (about 10 minutes). Cool slightly.<\/p>\n 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.<\/p>\n <\/span> I would use a larger pan for the polenta so that it is more like 1\/2 inch thick.\u00a0 Also, rather than drizzling the reduced vinegar on top, I would let the bottoms of the squares soak in it to give in a nice dark bottom (like the photo in Cooking Light 12\/2010 mag.).\u00a0 The flavor … <\/p>\n
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<\/p>\n
CALORIES 130 ; FAT 4.2g (sat 1.7g,mono 1.1g,poly 1g); CHOLESTEROL 6mg; CALCIUM 33mg; CARBOHYDRATE 19.8g; SODIUM 268mg; PROTEIN 3.1g; FIBER 1.9g; IRON 0.7mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"