Ingredients
1/3 cup balsamic vinegar1 tablespoon orange marmalade1/2 cup panko bread crumbs1 tube (18 ounces) polenta, cut into 16 slices2 tablespoons olive oil1/2 cup crumbled Gorgonzola cheese3 tablespoons dried currants, optional
Preparation
In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons.
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.
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.
