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RECIPE: BitE-Sized Polenta Squares

Updated: December 20, 2011 11:01AM

MAKES 16 Squares

2 tablespoons olive oil

1/2 cup finely chopped onion2

1/4 cups chicken broth

3/4 cup dry polenta

1/4 cup chopped oil-packed sun-dried tomatoes

1 tablespoon minced
flat-leaf parsley

1/2 teaspoon minced fresh thyme

Salt and freshly ground pepper

2 ounces fre

sh goat cheese, cut into 1/2 -inch dice

Lightly oil an 8-inch-square baking dish. Heat 2 tablespoons oil in large, heavy saucepan over medium heat. Add onion and saute until golden, about 5 minutes. Stir in chicken broth and bring to boil. Whisking constantly, gradually add polenta to broth in a fine stream. Lower heat to medium and cook, stirring constantly, for 10 to 15 minutes, or until polenta thickens and easily comes away from sides of the pot. Stir in sun-dried tomatoes, parsley and thyme and season with salt and pepper to taste. Pour into prepared dish, smoothing top with rubber spatula. Set aside to cool completely. To serve, cut polenta into (1-inch) squares. Top each square with small piece of goat cheese and serve.

From 50 Great Appetizers by Pamela Sheldon Johns

Nutrition facts per serving:

59 calories, 3 g fat, 1 g saturated fat, 2 mg cholesterol, 6 g carbohydrates, 0 g sugars, 2 g protein, 157 mg sodium, 0 g fiber

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