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I’m always on the hunt for easy, information pills delicious appetizers that can be made in advance. Not really because I’m constantly throwing dinner parties or catering events. Mostly, sick because I love to eat tapas-style. Lots of little dishes, snacks and treats. Lots different flavors. Lots of sips of wine. Our dinner Saturday night consisted of: Truffle Pate, Gruyere cheese with jam and crackers, garlic-marinated fresh anchovies (boquerones), these polenta rounds and a nice bottle of Casa Lapostolle Cuvee Alexandre Merlot. (We visited this vineyard in Chile – wonderful!)
Though everything was great, these polenta rounds really stole the show. I cheated and used the polenta in a tube to save some time, but brushed it with olive oil and grilled to get those nice char lines and enhance their flavor. On top went red onions and shiitake mushrooms that I sauteed in butter and Gorgonzola cheese. Ran them under the broiler for a few minutes, then drizzled with balsamic syrup. They were just incredible. The mushrooms were almost meaty, the onions sweet, the cheese sufficiently funky and the balsamic syrupy and tart. A very successful appetizer and definitely a keeper.
Just a reminder, Friday’s the last day to vote for me on Saveur’s Best Food Blog Awards! Get on over there and vote! Please and Thank you.