YIELD: 24 pieces
24 ½" thick slices of polenta from a prepared roll
2 Tbsps. butter
2 cups sweet onion, thinly slice
d ½ cup walnuts, chopped
¼ cup dried cherries, coarsely chopped
1 tsp. brown sugar
1 Tbsp. fresh rosemary, minced salt and pepper, to taste
8 slices bacon, cut into 2" long strips and cooked
6 oz. creamy Gorgonzola cheese, sliced
1. Preheat oven to 350°F. Arrange polenta slices on a baking sheet, and bake 5-7 minutes per side, until hot.
2. In a large skillet, heat butter over low heat.
3. Add onion and cook 15 minutes, stirring occasionally. Add walnuts, cherries, brown sugar, rosemary, salt and pepper and cook 8-10 minutes more, until onions are caramelized.
4. Top each polenta bite with a bacon slice, 1 Tbsp. onion mixture and a slice of Gorgonzola cheese. Serve immediately.
Recipe: the Wisconsin Milk Marketing Board, Inc.
