Buffalo Bleu Polenta Strata Recipe
1 dozen bites
Active Prep: 15 min
Cook: 5 min
- 6 cups water
- 2 pinches salt
- 2 cups yellow corn meal
- 3 Tbsp. Bleu Cheese Dip & Dressing
- 1/4 cup to 1/2 cup crumbled blue cheese
- 3 Tbsp. Red Rocks Hickory Smoke Seasoning
- 2 tsp. Cajun Cayenne Hot Sauce
- sour cream and scallions for garnish
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This layered polenta dish can be flavored with different spice combinations. Southwestern: Use Smoky Hills Cheese Powder and Mexican Adobo Style with crumbled queso fresco instead of blue cheese. Italian: Use Parmesan Pesto Sprinkle and Tomato Powder, omit the hot sauce and use crumbled feta instead of blue cheese.
Bring water to a boil, add salt and stir in corn meal, then reduce heat and simmer until thickened, stirring occasionally, 3 to 5 min. Remove from heat and divide polenta into two batches in separate bowls. Stir Bleu Cheese Dip & Dressing and 1/4 cup of the crumbled blue cheese into one bowl of polenta and Red Rocks and hot sauce into the other until well combined. Using wet hands, press the Red Rocks polenta mixture evenly into a 9x9 baking dish to make the bottom layer, then press the Bleu Cheese polenta on top of it to make the top layer. Cover with a damp towel and chill until set, about 1 hour. Cut into small square bites or into rounds using a small cookie cutter. Cover with a damp towel again until ready to garnish and serve.