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24 1/2-inch thick slices of polenta from a prepared roll2 tablespoons butter2 cups sweet onion, thinly sliced 1/2 cup walnuts, chopped1/4 cup dried cherries, coarsely chopped1 teaspoon brown sugar1 tablespoon fresh rosemary, mincedsalt and pepper, to taste8 slices bacon, cut into 2-inch long strips and cooked 6 ounces Wisconsin creamy gorgonzola cheese, sliced
Heat oven to 350°F. Arrange polenta slices on a baking sheet, and bake 5 to 7 minutes per side, until hot. In a large skillet, heat butter over low heat. Add onion and cook 15 minutes, stirring occasionally. Add walnuts, cherries, brown sugar, rosemary, salt and pepper and cook 8 to 10 minutes more, until onions are caramelized. Top each polenta bite with a bacon slice, 1 tablespoon onion mixture and a slice of gorgonzola. Serve immediately.
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