Peach and Gorgonzola Grilled Polenta Rounds with Chipotle Honey Sauce
This peach and gorgonzola combo is the best combo around
Servings: 6 Servings
- 1 inch tube polenta removed from casing, cut into 1/2- slices
- 2 tablespoons olive oil
- salt + pepper for sprinkling
- 6 ounces gorgonzola cheese crumbled
- 1 peach sliced thin
- 1/2 cup honey
- 1-2 tablespoon chipotle in adobo
Brush both sides of the polenta cakes with the olive oil, and set aside.
Heat a grill or grill pan to high heat. Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and place on a large sheet of tin foil. Turn the grill down to medium.
Top each polenta round with an even amount of gorgonzola cheese and 2 to 3 slices of peach. Carefully lift the foil onto the grill and grill for 5 minutes or until the cheese is warm and melty. Remove from the grill and drizzle with the chipotle honey.
To make the chipotle honey add the honey and chipotle in adobo to a small bowl. Whisk to combine. Taste and add more chipotle if you like it smokier/hotter.
Serving: 6g | Calories: 237kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 486mg | Potassium: 134mg | Sugar: 25g | Vitamin A: 340IU | Vitamin C: 2.1mg | Calcium: 151mg | Iron: 0.3mg