Polenta Toasts with Balsamic Onions, Roasted Peppers, Goat Cheese and Thyme

By sz8jm9

Cooking Light: NOVEMBER 2013
The polenta and onions may be prepared a few days in advance.

Ingredients

• 1 polenta log
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 2 cups vertically sliced onion
• 1 thyme sprig
• 1 tablespoon balsamic vinegar
• 1/4 cup chopped bottled roasted red bell peppers
• 2 ounces goat cheese, crumbled (about 1/4 cup)
• 2 teaspoons fresh thyme leaves

Preparation

Step 1

Preheat oven to 450 degrees.

1) Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter; swirl to coat. Add garlic; sauté 15 seconds. Add 1/4 teaspoon salt, onion, and thyme sprig; sauté 3 minutes or until onion begins to soften. Reduce heat to low; cook 30 minutes or until onion is very tender, stirring frequently. Add 1 tablespoon balsamic vinegar; cook 5 minutes, stirring frequently. Discard thyme sprig.

3. Invert polenta onto a cutting board; cut into 16 squares. Cut each square in half diagonally. Heat a skillet over medium heat. Lightly coat polenta triangles with oil spray and lay on prepared baking sheet. Cook 5-8 minutes on each side or until lightly browned.

4. Divide onion mixture, bell pepper, and goat cheese evenly among triangles. Garnish with thyme leaves.