Gorgonzola Polenta Bites

• 1/3 cup balsamic vinegar
• 1 tablespoon orange marmalade
• 1/2 cup panko (Japanese) bread crumbs
• 1 tube (18 ounces) polenta, cut into 16 slices
• 2 tablespoons olive oil
• 1/2 cup crumbled Gorgonzola cheese
• 3 tablespoons dried currants, optional

1. In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons.
2. Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown.
3. Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.

balsamic vinegar, orange marmalade, bread crumbs, polenta, olive oil, gorgonzola cheese, dried currants

Taken from www.tasteofhome.com/recipes/gorgonzola-polenta-bites/ (may not work)