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Polenta Fingers With Gorgonzola Cream Cheese Dip Recipe

Crispy Polenta Sticks With Gorgonzola Dip Recipe

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A box of quick-cooking polenta plus some crumbly and creamy Gorgonzola cheese is all you need to make a stunning and delicious appetizer! Our Polenta Sticks are a breeze to make, and are the perfect finger food for a cocktail party. The creamy and intense
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Yield: 6 servings
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Crispy Polenta Sticks With Gorgonzola Dip Recipe Instructions

Ingredients

Polenta Fingers
  • 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

Dip
  • 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

Directions
  1. Preheat oven to 350
  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.
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