Polenta Cakes with Chevre and Pimiento; the Weekly Menu Plan

Delicious and easy – minor assembly required.

I use quick cooking polenta, it takes about 10 minutes. It can be made ahead and refrigerated. I use whole Spanish Pimientos. If you can't get them substitute pimentos or roasted red peppers.

Polenta Cakes with Chevre and Pimiento

goat cheese, log, 3oz, 100gr (2 1/5 – 3", 7cm)
pimientos or roasted red peppers, 3 – 4oz , 100gr (save the rest for the lasagne)

Polenta Cakes
Balsamic Reduction

Polenta Cakes
1/2 cup chicken stock
1/8 cup (2 tbs) polenta
1/8 cup (2 tbs) Parmesan, grated

Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add Parmesan and stir well. Tear off 2 pieces of cling film and lightly oil. Divide the polenta in half and place each half in the middle of the cling film. Then place it into 2 small bowls or ramekins, 3 – 4" (8 – 10cm) in diameter, with the film on the bottom. The polenta will spread out to fit the shape. (We just want something to make round patties.) Cover the top with film and refrigerate until needed.

Balsamic Reduction

1/3 cup (3oz, 90ml) balsamic vinegar
1/4 cup (2oz, 60ml) beef stock
1/4 cup (2oz, 60ml) red wine
1 tbs brown sugar

Combine all ingredients in a small saucepan and cook at a brisk boil until reduced to about 1/3 cup. Allow to cool until needed.

To assemble: Lay polenta cakes on small plates. Open and drain peppers. Slice peppers into 1/2", 1.25cm, strips. Arrange 6 – 8 strips on each polenta cake, coming out from the center like spokes on a wheel and draping over the edge of the polenta. Cut two 1 1/4" (3cm) slices of goat cheese and place in the center of the cake. Drizzle the Balsamic reduction over the top and serve.  

For the week of January 18, we're having Cauliflower and Gruyere Soup, Balsamic Glazed Salmon, Polenta Cakes with Goat Cheese and Red Peppers, Roasted Pork Tenderloin with Red Wine Shallot Confit and Mushroom and Chicken Lasagne (with the rest of the Pimientos).

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Bon Weekend!

24 thoughts on “Polenta Cakes with Chevre and Pimiento; the Weekly Menu Plan”

  1. Great! I have a can of piquillo peppers in the pantry, waiting for inspiration — and here you are, with a recipe that looks perfect.

  2. I say, anything with goat cheese is Cindy friendly! I would love to try my hand at making my own! I have a friend who has a milking goat, and she is willing to sell the milk. Just need the time and energy to try my hand at it. I am just finishing a new book from the library called “A Pig in Provence”, by Georgeanne Brennan, and what a delightful read it has been! She has a whole chapter on goats cheese!

  3. Beautiful, easy and full of flavor – the perfect food combination. The cheese looks to be at its peak of flavor and that balsamic reduction on the cheese is incredible. Watch out, I’m drooling!

  4. Mmmm, what a good combination. The freshness of the goat cheese sounds like a great foil for the richness of the polenta. And the sweet pimiento, yummm. Another winner.

  5. Lydia, ‘Tis my mission in life to inspire you ;-))
    Cindy, I’m the same way! Make your own??? I eagerly await the details if you ever try. I’d need to find the goat…
    Deb, it was almost as happy as my mouth!
    Laurie, I love easy to assemble but with complex flavors – and the goat cheese was nicely ripe!
    Tanna, didn’t you get it? I beamed some over… Really! I did!
    ZaZa, thanks the the kind words! I love those pimientos and am always trying to think of ways to eat them.
    Michelle, thanks…I’ll beam some to you, too!

  6. Thanks, Gattina…welcome back!
    Kevin, when you put it that way…yes it does!
    Coffee & Vanilla, we need pretty colors during these grey days!
    Cakespy, thanks, as I said: pretty is important…
    Ashley, thanks for the kind words 😉

  7. I JUST made gnocchi di polenta the other day ( I have the boiling burn mark to prove it). Since I’ve been on a polenta fix since taking my cooking class, I’ll have to try this. However pimentos aren’t my thing so I’ll just sub with the peppers. Just so you know. 🙂
    Thanks!

  8. This dish is sooo yummy and I love the simplicity. I have been cooking your recipes for dinner since august. Thank you so much for all of the inspiration!

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