Polenta Squares with Gorgonzola and Pine Nuts

from Cooking Light

4 cups water
1 cup quick-cooking polenta
1 tsp kosher salt
1 Tbsp butter
Cooking spray
1/4 cup boiling water
3 Tbsp currants
1/3 cup crumbled Gorgonzola cheese (about 1.5 oz)
3 Tbsp pine nuts, toasted
1 tsp grated orange rind
2/3 cup balsamic vinegar
2 Tbsp chopped fresh flat-leaf parsley

1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 min or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-in square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly on to surface of polenta; chill for one hour or until polenta is very firm. Cut into 30 squares.

2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.

3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 Tbsp (about 10 min). Cool slightly.

4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 min on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with remaining polenta. Top each with rounded 1/2 tsp of cheese mixture, and drizzle with 1/4 tsp balsamic vinegar. Garnish with parsley.

Yield: 10 servings (3 squares per serving)