Caputo’s Gorgonzola Polenta Crostini

1 package instant polenta
4 oz. Italian gorgonzola cheese
1/4 cup Mascarpone cheese
6 fresh white anchovies, cut in 1 inch strips
2 sprigs fresh thyme, leaves removed from stem

Start with 1/2 batch of instant polenta, cooked as per package instructions. Spread hot polenta on an oiled sheet pan to about a thickness of 1/2 inch, let cool.

In a mixing bowl mix the Mascarpone and Gorgonzola cheeses until smooth. Cut cooled polenta into 2 inch squares, place on medium hot skillet to brown slightly, remove to serving platter. Place cheese mixture in a pastry bag and pipe onto polenta squares (or spoon on). Top with a piece of anchovy and sprinkle with fresh thyme leaves. Serve while warm or at room temperature.

Add comment