Directions

• Early in the day, prepare polenta. Boil the water in a heavy bottomed pot. Add salt and polenta, pouring in a steady stream and stir continuously with a wooden spoon. Reduce heat to very low, and continue to stir until the polenta is thick and smooth.
• Pour the hot polenta onto a cookie sheet or shallow pan. Smooth the top and let it cool, then place in the refrigerator covered with plastic, until needed.
• Prepare the caramelized onions: Heat the olive oil in a 12-inch (30cm) non stick skillet, and add the onions. Cook over medium heat, stirring often until the onions are wilted and a rich golden brown; about 20 minutes. Remove from heat.
• Preheat broiler.
• Slice the polenta into 32 squares about 2 inches (5cm) across. Lightly brush the polenta squares with olive oil and arrange on another cookie sheet.
• Place polenta under broiler and cook until slightly crisp and lightly browned. Turn once and continue to cook until the other side is crisp. This should take only a few minutes.
• Top each square with about 1 tsp (11g) of the caramelized onion, and top it off with a little of the Gorgonzola cheese—about 1/2 tsp (1g) per square.
• Place on an platter and serve immediately