Polenta with Roasted Tomato Jam and Goat Cheese
Ingredients
- Polenta with Roasted Tomato Jam and Goat Cheese
- Makes 24 appetizers
- Polenta (see recipe below)
- roasted Tomato Jam (see recipe below)
- 4 oz. goat cheese
- fresh thyme for garnish
- Polenta
- 2 cups water or chicken broth
- 1 cup milk or water
- 1 teaspoon kosher salt
- 1 cup instant polenta
- 1/4 cup finely grated Parmesan
- Spray a baking tray with vegetable oil spray and set aside.
- In a medium saucepan, bring water, milk and salt to a boil over medium-high heat. Stir in the polenta and whisk well. Continue to stir until the polenta is thick, 5 to 8 minutes. Add Parmesan cheese and mix well. Taste for seasoning. Pour the polenta onto the baking tray and spread evenly. Allow to cool and refrigerate until needed.
- Roasted Tomato Jam
- 1 pints cherry tomatoes cut in half
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 425.
- In a bowl add all ingredients and mix well. Spread on a baking tray and place in oven for 10 minutes. Remove and gently turn vegetables over and roast for another 10-15 minutes or until the tomatoes and onions have cooked and released most of their liquid and have lightly browned. Remove and allow to cool. Can be made the day before.
- To Assemble
- Use a small round cookie cutter or cut the polenta into 1 1/2-inch rounds or squares. Use a teaspoon and drop the tomato jam in center of polenta. Crumble pieces of goat cheese on top of the tomato jam and garnish with a small fresh thyme sprig. Serve. Can be assembled several hours ahead.
Pingback: Super Bowl Appetizer Ideas | An Inspired Kitchen