Another cold day here in Baltimore.. looks like the spring doesn’t want to come this year… At least I had another chance to use our Italian polenta, and I made those rich appetizers that smell of mountains and of snowy days.

polenta baskets

The author of the Italian blog is also the author of the book where I found the recipe.

Cook the polenta and make the baskets with the help of aluminum foil baking cups.

For the filling for 12 baskets I used 8 oz of crumbled Gorgonzola cheese, about 4 tbsp cream , 1 pear, cut in small pieces, and some chopped walnuts.

Fill the polenta baskets with the filling, sprinkle some Parmesan cheese and grill until golden.