If you won't be in the Grandstand at Pimlico, you can still celebrate the 138th running of the Preakness Stakes in style with a black-and-gold party.

Black and gold — the colors of the Calvert family — pop up everywhere at the Preakness, from the state flag to the winner's wreath of black-eyed Susans. Recreate that feeling at home with black and gold stacks of polenta, goat cheese and olives, deep brown chocolate bread pudding with a gold topping, and Black & Tans, a fruity cocktail with turn-of-the-century Maryland roots.

The creative appetizers: Fried Chevre, Polenta & Black Olive Tower

These small stacks, created by Hersh's Pizza & Drinks' Josh Hershkovitz, layer tangy chevre, briny olives and mild polenta, with a sprinkle of basil for freshness. A bonus: the black and gold squares will remind your guests of Maryland's much-loved state flag.

Makes 8 hors d'oeuvres

4 cups water

1 Tablespoon + 1 teaspoon kosher salt

1 cup yellow polenta

1/4 cup mascarpone cheese

4 ounces chevre

1 garlic clove

7 ounces oil-cured black olives, pitted

1/4 cup extra-virgin olive oil

4 Tablespoon unsalted butter

1 Tablespoon vegetable oil

8 large basil leaves, chopped to a fine dice

1.Add salt to water in a medium sauce pan and place on high heat. Bring to a rapid boil and slowly add polenta, whisking constantly to prevent lumps from forming.

2.Once all polenta is incorporated, turn heat down to medium-low to keep a simmer going.

3.Add in mascarpone cheese and whisk until fully incorporated.

4. Let polenta simmer for 30 minutes. If it becomes too dry and thick, add small increments of water.