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)
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.
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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