Gorgonzola Polenta Bites

Why You’ll Love This Recipe

I like how these bites balance savory and sweet in every mouthful. The polenta turns beautifully golden and crisp, while the cheese melts slightly into it, creating a rich base. The balsamic reduction with marmalade makes them feel gourmet without being complicated. They’re bite-sized, fun, and always a hit at gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/3 cup balsamic vinegar
1 tablespoon orange marmalade
1/2 cup panko bread crumbs
1 tube (18 ounces) polenta, cut into 16 slices
2 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
3 tablespoons dried currants, optional

Directions

1. I start by heating the balsamic vinegar in a small saucepan over medium heat. I let it simmer until it reduces by half, then stir in the orange marmalade and set it aside.
2. I coat each polenta slice lightly in panko bread crumbs.
3. In a skillet, I heat olive oil over medium heat and cook the polenta slices for about 3–4 minutes per side until golden and crisp.
4. I transfer the polenta to a serving platter and top each slice with a sprinkle of crumbled Gorgonzola.
5. I drizzle the balsamic-marmalade glaze over the bites.
6. I finish with a few dried currants on top if I’m using them.

Servings and Timing

This recipe makes 16 bites, serving about 6–8 people as an appetizer. I usually spend 10 minutes preparing the ingredients and 15 minutes cooking, so the whole recipe takes around 25 minutes.

Variations

Sometimes I swap Gorgonzola for blue cheese or goat cheese for a milder taste. I also like adding toasted walnuts or pecans instead of currants for extra crunch. If I want a more savory version, I skip the marmalade and use just balsamic reduction.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them on a baking tray in a 180°C (350°F) oven for about 8 minutes until warm and crisp again. I avoid microwaving since it makes the polenta soggy.

FAQs

Can I make these ahead of time?

I crisp the polenta ahead and reheat before adding the cheese and glaze for best results.

Can I bake the polenta instead of pan-frying?

Yes, I brush the slices with oil, bake at 200°C (400°F) for 20 minutes, and flip halfway through.

What can I use instead of currants?

I like golden raisins, dried cranberries, or chopped dried figs as alternatives.

Do I need to use panko bread crumbs?

No, I sometimes use regular breadcrumbs, but panko gives the best crunch.

Can I make the glaze sweeter?

Yes, I add a touch more marmalade or even honey if I want more sweetness.

What kind of polenta works best?

I use pre-cooked polenta from a tube since it slices easily and holds its shape.

Can I serve these warm or cold?

I prefer them warm when the cheese softens slightly, but they’re still tasty at room temperature.

Can I use another cheese instead of Gorgonzola?

Yes, I sometimes use Roquefort, Stilton, or even brie for a different flavor.

How do I keep the polenta from sticking to the pan?

I make sure the skillet is well-oiled and hot before adding the slices.

Can I double this recipe for a larger party?

Yes, I often double it and keep batches warm in a low oven until serving.

Conclusion

I enjoy how these Gorgonzola Polenta Bites combine crisp polenta, bold cheese, and a sweet-savory glaze into one elegant appetizer. They’re quick to make, beautiful to serve, and always full of flavor. Whenever I want a crowd-pleasing bite that feels gourmet, this recipe is one I turn to.

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