Bite-Sized Polenta Squares: Submitted by: Celia's Gourmet Foods | Date Added: 2 Jul 2013

2 tablespoons olive oil,
1/4 cup finely chopped onions,
1 clove garlic, minced,
2 1/4 cups chicken stock,
3/4 cup polenta,
1 tablespoon minced fresh parsley,
1/2 teaspoon minced fresh thyme,
salt and freshly ground pepper to taste,
2 ounces fresh white goat cheese, cut into 1/2-inch pieces,
2 tablespoons Celia's Traditional balsamic vinegar

Cooking Instructions

Lightly oil and 8-inch square baking dish. In a large saucepan over medium heat, heat the oil. Add the onion and saute for 4 to 5 minutes, or until golden brown. Add the garlic and saute until softened but not browned. Add the chicken stock and bring to a boil. Gradually add the polenta to the stock, whisking constantly. Lower the heat to medium and continue to cook, stirring constantly, for approximately 30 minutes, or until the polenta comes away from the pot easily. Stir in the parsley, thyme, salt and pepper. Pour into the prepared dish, smoothing the top with a spatula. Set aside and let cool. When ready to serve, cut the polenta into 1-inch squares. Top each square with a piece of goat cheese. Transfer to a serving platter and place a drop of balsamic into the indentation in each piece of the goat cheese.

Serve at room temperature. Serves 6. Enjoy!

Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe Contact us about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Tom's Stuffed Santa's Bacon and Blue Cheeseburger Potato Skins Tom's Salmon & Spinach Puffs Tom's Balsamic Strawberries & Goat Cheese Crostini Tom's Chocolate Stuffed Strawberries





Thank you, your comments will be reviewed shortly!