Polenta with Roasted Tomato Jam and Goat Cheese

Polenta with Roasted Tomato Jam and Goat Cheese


  • Polenta with Roasted Tomato Jam and Goat Cheese
  • Makes 24 appetizers
  • Polenta (see recipe below)
  • roasted Tomato Jam (see recipe below)
  • 4 oz. goat cheese
  • fresh thyme for garnish
  • Polenta
  • 2 cups water or chicken broth
  • 1 cup milk or water
  • 1 teaspoon kosher salt
  • 1 cup instant polenta
  • 1/4 cup finely grated Parmesan
  • Spray a baking tray with vegetable oil spray and set aside.
  • In a medium saucepan, bring water, milk and salt to a boil over medium-high heat. Stir in the polenta and whisk well. Continue to stir until the polenta is thick, 5 to 8 minutes. Add Parmesan cheese and mix well. Taste for seasoning. Pour the polenta onto the baking tray and spread evenly. Allow to cool and refrigerate until needed.
  • Roasted Tomato Jam
  • 1 pints cherry tomatoes cut in half
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • Preheat oven to 425.
  • In a bowl add all ingredients and mix well. Spread on a baking tray and place in oven for 10 minutes. Remove and gently turn vegetables over and roast for another 10-15 minutes or until the tomatoes and onions have cooked and released most of their liquid and have lightly browned. Remove and allow to cool. Can be made the day before.
  • To Assemble
  • Use a small round cookie cutter or cut the polenta into 1 1/2-inch rounds or squares. Use a teaspoon and drop the tomato jam in center of polenta. Crumble pieces of goat cheese on top of the tomato jam and garnish with a small fresh thyme sprig. Serve. Can be assembled several hours ahead.

One Response to Polenta with Roasted Tomato Jam and Goat Cheese

  1. Pingback: Super Bowl Appetizer Ideas | An Inspired Kitchen

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