A small polenta round, pan-fried to a crisp edge with a golden, grainy surface, holds a dab of creamy blue cheese (pale with light blue veining). Topped with a toasted walnut half—wrinkled, matte tan—and a drizzle of thick balsamic glaze, almost black and glossy.
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A small polenta round, pan-fried to a crisp edge with a golden, grainy surface, holds a dab of creamy blue cheese (pale with light blue veining). Topped with a toasted walnut half—wrinkled, matte tan—and a drizzle of thick balsamic glaze, almost black and glossy.
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