Polenta Rounds -
Bring water to a boil, stir in Polenta, then stirs constantly
until it begins to thicken. Place over larger pan of simmering
water. Cover and Cook until smooth, 1-1/2 to 1-3/4 hours,
stirring occasionally. Remove from over water. Stir in butter
and cheese. Season with salt & pepper. Immediately pour
into a 9"x12" metal baking pan. Using a moistened
metal spatula, spread to 1-1/4 inch thickness. Refrigerate
for 1 hour. (Can be prepared a day ahead). Cut out 6 rounds
using 6" cutter.
Preheat oven to 400 degrees. Using melon baller, scoop out
center of each round. Do not cut through bottom. Arrange
round on a baking sheet. Cream 6 ounces of Gorgonzola cheese
and 6 tbsp. unsalted butter. Season with salt and pepper.
Spoon into each round. Sprinkle with pine nuts and grated
Parmesan cheese. Bake until heated through and golden brown.
Serves 6.
