Polenta Triangles with 1924 Bleu, Walnuts, and Orange Blossom Honey
This tangy, creamy sheep and cow’s milk blue cheese is paired with toasted walnuts, orange blossom honey, and polenta wedges for an addictive sweet-and-savory snack or appetizer. If you don’t have orange blossom honey, any variety that is light and subtle in flavor will do. You can prepare and bake the polenta up to a day or two in advance.
- Vegetable oil
- 4 cups water
- 2 cups whole milk
- 1½ cups coarse stone-ground grits
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly cracked black pepper, plus more to taste
- 4 ounces 1924 Bleu
- ½ cup toasted chopped walnuts
- ¼ cup orange blossom honey
- 2 tablespoons finely chopped chives
- Grease a 9- by 13-inch baking dish with oil or nonstick spray and set aside.
- Bring water and milk to a boil in a large saucepan. Vigorously whisk in grits and salt. Reduce heat and simmer, partially covered, stirring frequently, and adding more water as necessary if mixture becomes too thick at any point. Cook until grits are smooth and have fully absorbed liquid, about 25 to 30 minutes. Stir in pepper and season to taste.
- Pour polenta into greased baking dish, spread evenly with a rubber spatula, and allow to cool and set.
- Move top rack to right below top broiler and heat oven broiler on high. Grease baking sheet with oil. Cut the cooled polenta into 24 or 48 triangles.
- Transfer wedges, bottom side up, to prepared sheet. Bake polenta for 5 to 7 minutes or until triangles have puffed up and the tops have browned. Remove from oven and allow to cool.
- Top each triangle with a bit of blue cheese, walnuts, a drizzle of honey, and a sprinkle of chopped chives. Serve immediately.
- This post was sponsored by Peterson Company.
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