I love this recipe, just make sure the polenta you buy is totally made of corn and not a mixture of other grains.
2 Tbs. Olive Oil
1/4 C Onions, finely chopped (I like to use the white part of green onions, but regular onions work well)
2 1/4 C Chicken Stock (I sometimes use bouillon cubes)
3/4 C Polenta
1/4 C Sun Dried Tomatoes, chopped oil-packed
1 Tbs. Flat leaf or italian parsley, minced (save tiny springs for the garnish on top)
1/2 Teas. Fresh thyme, minced (I sometimes use basel instead, both are good)
2 Ounces Fresh Goat Cheese cut into 25- 1/2 inch squares
1. Use a tiny bit of olive oil on a paper towel to grease a 8″ square baking dish.
2. Heat the 2 T of olive oil in a large saucepan over Med. heat. Add the onions and sauté until golden. Stir in the Chicken stock, and bring to a boil.
3. Gradually add the polenta to the boiling liquid while whisking constantly for 10 minutes or until the polenta thickens and separates from sides of pan.
4. Stir in the chopped sun-dried tomatoes, parsley and thyme, season to taste with salt and pepper.
5. Pour into the greased baking dish and smooth the top. Set aside to cool completely.
6. To serve, cut the polenta into approx. 1- 1/2″ squares (5 x 5 = 25 total), top each with a tiny square of goat cheese and tiny sprig of Parsley.
This is a great make ahead appetizer
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