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Polenta Fingers With Gorgonzola Cream Cheese Dip Recipe
  |   December 24, 2014   |  
This sophisticated appetizer looks so elegant and is so delicious, nobody will believe it takes 30 minutes to make! We took polenta from an uninspired main to an elegant start, coating it in in panko and baking until crunchy and paired with a creamy and intense blue cheese dip.

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Cook Time:
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Yield: 6 servings

Polenta Fingers With Gorgonzola Cream Cheese Dip Recipe

Polenta Fingers
  • 6 cups water
  • 2 cups quick-cooking polenta
  • 1 tsp. Salt
  • ½ tsp. Black pepper
  • 2 tbsps. Melted butter
  • 2 eggs, beaten
  • 2 cups panko
  • 3 tbsps. Olive oil

  • 5-½ oz. Gorgonzola cheese (or other creamy blue)
  • 3.5 oz. Cream
  • 3.5 oz. cream cheese
  • 1 tsp. Fresh ground pepper
  • 1 tbsp. parsley, coarsely chopped for garnishing

  1. Preheat oven to 350 °F.
  2. Bring the 6 cups of water to a boil in a large pot. Once it boils, add the polenta slowly, stirring constantly until it thickens. Boil for 1 minute, stirring.
  3. Arrange a sheet of parchment paper on your working surface and brush with melted butter. Transfer the cooked polenta, extending it with a spatula until you have a rectangle of about 7 x 9 inches, and about 1 inch high.
  4. Cover with film wrap and let cool. Once cooled, cut into sticks of about 3 x 1 inches.
  5. Beat the eggs lightly in a shallow bowl and place the panko on a separate shallow dish.
  6. Pass each polenta stick through the egg, then through the panko, coating well with both. Arrange the polenta sticks in a baking tray, drizzle with olive oil and bake for 15 minutes until they turn a nice golden color.
  7. In a mixer or with a hand blender, process the Gorgonzola, cream, cream cheese and pepper until smooth. Garnish with parsley.

This recipe is found in:
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Thanksgiving Recipes, Holiday Recipes, Super Bowl Recipes
Recipes by Cuisine: Italian Recipes
Recipes by Season: Spring and Summer Recipes, Fall Recipes

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