Tiny, hand-held nibbles for cocktails or buffets, wonderful with a glass of sparkling Prosecco.

Estimated Times:
Est. preparation time: 15 mins
Est. cooking time: 15 mins

Ingredients:
6 sheets phyllo dough
4 tablespoons unsalted butter, melted
1/2 pound Gorgonzola Piccante, cut into 24 pieces
24 basil leaves

Directions:
Cut each sheet of phyllo into quarters. Brush each piece with the butter, fold in half, brush with the butter again, and fold in half again; spoon in 1 piece of Gorgonzola and close into a moneybag or kiss shape with your fingers.

Continue until you finish all the phyllo dough and Gorgonzola. Place on a baking sheet, brush the tops with butter, and freeze until you are ready to bake (up to 2 months in sealed containers); or bake in a preheated 425° oven for 15 minutes, or until golden and crisp. Garnish each kiss with a basil leaf and serve hot.

Serves 12

POLENTA WITH GORGONZOLA CREAM

A warming first course for winter. Serve with a glass of Franciacorta Rosso.

Estimated Times:
Est. preparation time: 20 mins
Est. cooking time: 1 hr, 10 mins

For the Gorgonzola cream:

Ingredients:
2 pounds Gorgonzola Dolce, crusts removed, crumbled
1 cup heavy cream
1 stick unsalted butter
2 cups freshly grated Parmigiano Reggiano
Freshly ground black pepper

For the polenta:

Ingredients:
1/2 teaspoon salt
2 and 1/2 cups cornmeal (not instant)

Directions:
Make the Gorgonzola cream: Combine the Gorgonzola, cream, butter, and 1/2 cup of the Parmigiano in a saucepan. Cook over medium heat until melted, stirring often. Season with the pepper.

Meanwhile, make the polenta: Bring 7 and 1/2 cups of water to a boil in a heavy 3-quart pot. Sprinkle in the salt and then add polenta in a thin, steady stream, whisking all the while. Bring to a gentle boil (watch the bubbling from the pot) and cook, stirring every 5 minutes at most, until done, about 45 minutes over low heat.

While the polenta is still warm, layer it with the Gorgonzola cream in a buttered baking dish; you should have 3 layers in all. Sprinkle each layer with some of the remaining Parmigiano. Bake for 25 minutes, or until bubbling, and serve hot.

Serves 8