Polenta Triangles W/Tapenade And Gorgonzola Cheese

• 1 1/4 cup yellow or polenta corn meal
• 5 cups water
• 1 tsp salt
• 2 medium ears yellow corn, kernels cut off ears just before preparation
• 3 medium Roma tomatoes
• 10 oz olive tapenade
• 6 oz Gorgonzola cheese, crumbled
• 1 tbsp olive oil

1. Heat five cups of water to a boil in heavy sauce pan. Slowly add corn or polenta meal and stir until mixture is smooth, add salt, and kernels from ears of corn. Bring back to a boil. Reduce heat to medium. Stir on a regular (not constant) basis for about 20 minutes or until polenta pulls away from bottom of pan. Add olive oil and stir until incorporated. Quickly spread polenta onto a baking sheet approximately 3/8" thick. Cool. Cut into eight inch squares. Wrap in plastic and Refrigerate if not using that day.
2. When ready to use, divide eight inch squares into two inch squares, then into two triangles. Place triangles on a large baking sheet close together.
3. Skin and remove seeds from tomatos. Finely dice and add to tapenade and mix. Spread tapenade mixture over polenta triangles. Top this with crumbled Gorgonzola cheese. Put under broiler in oven until cheese is melted and polenta is reheated. About five minutes.
4. Remove from baking sheet with a spatula and serve on a warmed platter.
5. Note: Irregular pieces of tapenade may also be topped and heated and used as a host reward the next day.

meal, water, salt, preparation, tomatoes, olive tapenade, gorgonzola cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/polenta-triangles-w-tapenade-and-gorgonzola-cheese-1202395 (may not work)