Directions

1. 1

   Bring the water to a boil in a large pot. Add the salt and slowly whisk in the cornmeal in a steady stream.

2. 2

   Lower the heat and simmer, stirring often, until thickened and smooth, 3 to 5 minutes. Pull from the heat and divide the polenta between two bowls.

3. 3

   Stir the Bleu Cheese Dip & Dressing and about ½ cup of the crumbled blue cheese into one bowl.

4. 4

   Stir the Tejon Hickory Smoke Seasoning and a generous splash of hot sauce into the other.

5. 5

   Working quickly while everything is still warm, spread the blue cheese polenta into the bottom of a parchment-lined 9x13 pan, then spread the hot sauce polenta evenly on top.

6. 6

   Smooth and let cool completely, then refrigerate until firm, at least 2 hours.

7. 7

   Once chilled, turn the polenta out onto a cutting board, peel off the parchment, and cut into 24 squares.

8. 8

   Heat a film of oil in a large skillet over medium-high heat and pan-fry the squares in batches, 2 to 3 minutes per side, until deeply golden.

9. 9

   To serve: arrange on a platter and finish each bite with a small dollop of sour cream and a sprinkle of scallions.

10. 10

    Other flavor angles: Southwestern — swap in a smoked cheese powder and a southwest seasoning with crumbled queso fresco instead of blue cheese. Italian — use a Parmesan sprinkle and Italian Garden Herb Blend with a melted mozzarella layer.