Gluten Free Polenta Bites with caramelized onions & gorgonzola

Adapted from a Michael Chiarello recipe.

Sometimes I get really tired of gluten free crackers.  These are a little more involved than pulling out a box of crackers, but such a treat.

Gluten Free Polenta Bites with caramelized onions & gorgonzola

Ingredients:

Polenta triangles
2 cups milk
2 cups water
1 teaspoon salt
1 cup polenta
1/2 cup freshly grated parmesan
black pepper
2 tablespoons fresh thyme leaves, finely chopped

Caramelized onions
Olive oil
2 yellow onions, sliced
1/2 teaspoon salt

4-6 ounces of gorgonzola cheese - lighter veining will be milder



1.    Bring the milk and water to a boil.  Add the salt and reduce the heat to medium. Slowly whisk in the polenta. Whisk for 5 minutes then reduce heat to low and cook for 10 more minutes, stirring occasionally.   Add the parmesan, thyme, and pepper to taste and stir to combine.

2.    Line a baking sheet with parchment and pour the polenta onto the parchment.  Using a spoon or offset spatula spread the polenta relatively evenly in the pan.   Lay another layer of parchment over the polenta and then another half sheet pan and press down to evenly distribute the polenta.

3.  Chill the polenta in your freezer for 1 hour or refrigerate for 2 hours or overnight.

4.  While the polenta is chilling, caramelize onions.  Add 1 tablespoon olive oil to a large skillet on medium-high heat.  Add onions and cook until they start to brown about 5 minutes, then add 1/2 tsp salt and turn down the heat to medium-low and cover.  Cook, stirring occasionally, for about 20 minutes or until caramelized. Set aside to cool.

5.   When the polenta has chilled, slice it into 2" squares or larger squares cut into triangles. 

6.    Heat a NONSTICK - very important - skillet to medium.  If your skillet is not very nonstick, the polenta will fall apart when you try to turn them.

7.  Add 1-2 tsp olive oil to the pan and spread with a silicone brush or by tilting the pan.  Add as many polenta pieces that will fit with some space between.  Cook until browned about 3 minutes, then carefully flip with a thin spatula.  Cook 3 more minutes until lightly browned and transfer to a cooling rack.  They will firm up as they cool.

8.    For serving, add a spoonful of caramelized onions and small piece of gorgonzola to each piece of polenta. 

Makes 2-3 dozen depending on the size you choose to cut the pieces.