Ingredients

• 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.