Recipe: Tapa Style Polenta

Summary: This recipe can also be served in slices like a pie or served warm in a bowl as a side dish

Ingredients

  • Polenta
  • Gorgonzola
  • Pesto
  • Parmesan Cheese (grated)
  • Pine Nuts (roasted)
  • Sundried Tomatoes (sliced)

Instructions

  1. Cook Polenta according to directions for firm, not soft.
  2. Mix in Gorgonzola to taste
  3. Pour mixture into a buttered Pyrex dish and place in fridge until firm.
  4. Flip out of Pyrex dish and cover with a layer of pesto followed by a layer of parmesan cheese.
  5. Cut into squares and place onto serving tray.
  6. Top each piece with roasted pine nuts and a sundried tomato.

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Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.

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