Make the Mini Polenta Cakes

Cup of Yum
1. Take a saucepan with high sides and heat the water with half a tablespoon of coarse salt. Once the water starts to boil, slowly add the instant polenta while stirring continuously with a hand whisk. This helps avoid lumps and ensures a smooth mixture.
2. Cook the polenta following the instructions on the package, usually it takes from 2 to 10 minutes. Stir it often to prevent sticking. When it’s almost done, add the grated Parmigiano Reggiano cheese and mix it in thoroughly. This will add extra flavor to your polenta.
3. Grease the inside of the small Pandoro cake molds evenly. You can use either oil or butter for this step. Make sure to coat the molds well so the polenta doesn’t stick.
4. Once the molds are greased, fill them with the hot polenta. Press the polenta gently to ensure it fills every corner of the mold.
5. Set the molds aside to cool while you prepare the Gorgonzola cream.

Make the Gorgonzola Cream

1. To make the gorgonzola cream, melt the butter in a high-sided saucepan over low heat. Be careful not to let the butter brown.
2. Add the sifted flour to the melted butter, stirring constantly with a whisk.
3. Then add the milk. Whisk the mixture to avoid lumps. Continue whisking until the sauce thickens and becomes smooth.
4. Chop the Gorgonzola into pieces and add it to the saucepan. Stir the mixture until the Gorgonzola melts completely and blends into the sauce. Keep stirring for a few more minutes to ensure the sauce is creamy and well combined. The Gorgonzola sauce is now ready to use!
5. Carefully unmold the cooled polenta mini-cakes onto a serving plate. They should be firm and hold their shape.
6. Pour the warm Gorgonzola sauce generously over each mini polenta cake, letting it drip down the sides for a beautiful presentation. Serve the Mini Polenta Pandorini with Gorgonzola Cream piping hot, and enjoy this delicious and festive appetizer!