Serves: 8
Total Calories: 76

5 cups (1 recipe) Polenta, made without butter
4 ounces gorgonzola cheese, thinly sliced
2 tablespoons melted unsalted butter
2 tablespoons Parmigiano-Reggiano

1 Prepare the polenta. As soon as the polenta is cooked, spread it with a rubber spatula to about a 1/2-inch thickness on a large baking sheet. Cover and chill until firm, at least 1 hour and up to 3 days, before using.

2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a large baking sheet.

3 Cut the polenta into 16 squares. Place half the polenta slices on the cookie sheet. Place the gorgonzola slices on top of them. Top with the remaining polenta, pressing down lightly on the sandwiches.

4 Brush the tops with the butter. Sprinkle with the Parmigiano. Bake 10 to 15 minutes or until the cheese is just melted. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 76
Calories from Fat: 60

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