After-Beach Appetizer

I’ve found variants on this recipe particularly delicious this time of year.
First it turns ready-made polenta into something human beings would want to eat. (Homemade has even more flavor, of course, but does increase the hassle factor enormously.) I would go outright Gorgonzola for the cheese, esp. if you do choose to go with garlic croutons (make sure highest quality — this can all get too dry). If garlic ain’t right for the crowd, panko does work. Other plusses: asks for the righteous 2 tablespoons of cognac rather than the wimpy single tablespoon other spreads settle for, and those bad recipes are the ones who want you to muck things up with, yargh, butter.

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