Gorgonzola Polenta Cakes
|Olive oil||3 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Finely chopped parsley||2 Tablespoon|
|Stove top polenta||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Crumbled gorgonzola/Other blue-veined cheese||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten just to blend|
Heat 1 tablespoon of the oil in a wide frying pan over medium heat.
Add onion and cook, stirring often, until soft but not brown (about 5 minutes).
Add garlic and stir until opaque.
Remove pan from heat and stir in parsley; set aside.
Prepare Stove-top Polenta, but omit salt.
Into warm polenta, stir onion mixture, Parmesan cheese, and Gorgonzola cheese.
Let stand for at least 5 minutes to firm up slightly.
Blend in egg.
Heat remaining 2 tablespoons oil in a wide nonstick frying pan over medium heat.
Scoop out polenta, using a scant 1/2 cup for each portion, and slide into oil; flatten slightly to make round patties.
Don't crowd pan (you can cook about 4 patties at a time).
Cook patties, turning carefully once, until browned on both sides (10 to 12 minutes total).