Polenta Crostini with Gorgonzola

Monday used to be pizza night so I decided I wanted to make Italian food. The strawberries are not strictly Italian either. However it was to be a meal thrown together at the last minute and what I had in the fridge had to suffice.

The full menu:

Polenta Crostini with Gorgonzola and Mushrooms

Vermecelli in Broth with Carrots and Turnips

Gnocchi Baked with Creamy Tomato Sauce

Asparagus Parmesan

Insalata Caprese

Brandied Strawberries Alexander

All recipes follow. 

Polenta Crostini

OK, I cheated a little on this one, but I couldn’t resist, they have these little tubes of polenta in the store, all cooked and ready to go! I was amazed that the quality was certainly good enough for most of the baked or fried polenta recipes.

If you want to make your own polenta (read, have the time and patience that I most certainly don’t) please feel free. Once cooked according to the package directions spread it flat on a greased cookie sheet making sure it is flat and even and about ¼ inch thick. Once it has cooled cut into rounds with a cookie cutter (I use a small tomato sauce can with the ends removed. Just the perfect size. Then proceed as the recipe below.

Ingredients:

1 Tube of cooked polenta (one pound) refrigerated so that it is firm

3-4 Ounces of gorgonzola or other blue cheese

3 Tablespoons of fresh grated parmesan cheese

1 Tablespoon of olive oil

6 Medium mushrooms sliced very thin

Cooking spray (preferably olive oil cooking spray)

How you do this? I tell you now:

Remove the packaging from the polenta, slice into ¼ inch thick slices using a sharp knife (Tip: run the knife blade under cold running water every c slices so that it stays clean and smooth, you will have a much easier time slicing the polenta. Be careful not to get the handle wet, holding a knife with a wet handle can result in severe injury or loss of limb.) Heat a large dry non stick skillet over medium low heat and cook polenta on each side until lightly golden. About three minutes a side. Cook in batches if necessary, don’t overcrowd the pan. When they are done place on a cookie sheet that has been lightly sprayed with cooking spray. Meanwhile heat the olive oil in a skillet, add the mushrooms and sauté over medium heat for about 3-4 minutes until the mushrooms have released all of their liquid. Top each cooked polenta slice with some of the mushrooms and then a little of the gorgonzola and parmesan, until all has been used up. Spray lightly with the cooking spray (Optional) sprinkle with a little sea salt and crack some fresh black pepper over the cheese. Bake in a 375 degree oven for 8-10 minutes until cheese is bubbly and just turning golden.

Should serve six to eight as a canapé, however I have had two people eat all of them at one sitting…