Polenta Fingers With Gorgonzola Cream Cheese Dip Recipe

Polenta Fingers With Gorgonzola Cream Cheese Dip Recipe

• 6 cups water
• 2 cups quick-cooking polenta
• 1 tsp. Salt
• ½ tsp. Black pepper
• 2 tbsps. Melted butter
• 2 eggs, beaten
• 2 cups panko
• 3 tbsps. Olive oil

• 5-½ oz. Gorgonzola cheese (or other creamy blue)
• 3.5 oz. Cream
• 3.5 oz. cream cheese
• 1 tsp. Fresh ground pepper
• 1 tbsp. parsley, coarsely chopped for garnishing

1. Preheat oven to 350 °F.
2. Bring the 6 cups of water to a boil in a large pot. Once it boils, add the polenta slowly, stirring constantly until it thickens. Boil for 1 minute, stirring.
3. Arrange a sheet of parchment paper on your working surface and brush with melted butter. Transfer the cooked polenta, extending it with a spatula until you have a rectangle of about 7 x 9 inches, and about 1 inch high.
4. Cover with film wrap and let cool. Once cooled, cut into sticks of about 3 x 1 inches.
5. Beat the eggs lightly in a shallow bowl and place the panko on a separate shallow dish.
6. Pass each polenta stick through the egg, then through the panko, coating well with both. Arrange the polenta sticks in a baking tray, drizzle with olive oil and bake for 15 minutes until they turn a nice golden color.
7. In a mixer or with a hand blender, process the Gorgonzola, cream, cream cheese and pepper until smooth. Garnish with parsley.