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Crispy Polenta Bites with Jammy Tomato Topper
Crispy Polenta Bites with Jammy Tomato Topper
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious vegetarian polenta bites with tomato topping, easily adaptable for meat lovers and vegans. Perfect for parties!
Ingredients:
  • 1 (28-ounce) can diced tomatoes, drained
  • 1/3 cup raisins
  • 1/4 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 teaspoon honey
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon chopped fresh thyme, plus more for garnish
  • 1/4 teaspoon salt
  • 1 (16-ounce) tube refrigerated cooked polenta
  • 1 tablespoon olive oil
  • 1 (4-ounce) package goat cheese (chèvre), crumbled
Instructions:
  • Place a rimmed baking sheet in the oven and preheat it to 450 degrees F (230 degrees C).
  • In a saucepan, combine tomatoes, raisins, and red wine. Bring to a boil over medium-high heat, then simmer uncovered until raisins are plump and most of the liquid evaporates, about 20 minutes. Remove from heat and stir in honey, vinegar, thyme, and salt.
  • Slice the polenta into thin 1/4-inch rounds, then coat them gently with oil in a large bowl. Remove the baking sheet from the oven and arrange the rounds evenly on it.
  • Place polenta rounds in the preheated oven and bake until golden and crisp on both sides, about 15 minutes, turning halfway through for even cooking.
  • Top the polenta rounds with a flavorful goat cheese and tomato mixture, then garnish with fresh thyme. Serve the dish warm or at room temperature.

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