Preparation

Early in the day, prepare polenta. Boil the water in a heavy bottomed pot. Add salt and polenta, pouring in a steady stream and stir continuously with a wooden spoon. Reduce heat to very low, and continue to stir until the polenta is thick and smooth. Pour the hot polenta onto a cookie sheet or shallow pan. Smooth the top and let it cool, then place in the refrigerator covered with plastic, until needed. Prepare the caramelized onions: Heat the olive oil in a 12-inch (30cm) non stick skillet, and add the onions. Cook over medium heat, stirring often until the onions are wilted and a rich golden brown; about 20 minutes. Remove from heat. Preheat broiler. Slice the polenta into 32 squares about 2 inches (5cm) across. Lightly brush the polenta squares with olive oil and arrange on another cookie sheet. Place polenta under broiler and cook until slightly crisp and lightly browned. Turn once and continue to cook until the other side is crisp. This should take only a few minutes. Top each square with about 1 tsp (11g) of the caramelized onion, and top it off with a little of the Gorgonzola cheese—about 1/2 tsp (1g) per square. Place on an platter and serve immediately