Ingredients

The following ingredients have 7 Servings
  • 1 inch tube polenta (removed from casing, cut into 1/2- slices)
  • 2 tablespoons olive oil
  • salt + pepper (for sprinkling)
  • 6 ounces gorgonzola cheese (crumbled)
  • 1 peach (sliced thin)
  • 1/2 cup honey
  • 1-2 tablespoon chipotle in adobo

Instruction

  • Brush both sides of the polenta cakes with the olive oil, and set aside.
  • Heat a grill or grill pan to high heat. Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
  • Remove the cakes from the grill and place on a large sheet of tin foil. Turn the grill down to medium.
  • Top each polenta round with an even amount of gorgonzola cheese and 2 to 3 slices of peach. Carefully lift the foil onto the grill and grill for 5 minutes or until the cheese is warm and melty. Remove from the grill and drizzle with the chipotle honey.
  • To make the chipotle honey add the honey and chipotle in adobo to a small bowl. Whisk to combine. Taste and add more chipotle if you like it smokier/hotter.