Bite-Sized Polenta Squares With Goat Cheese and Sun-Dried Tomatoes

From 50 Great Appetizers

For holiday parties, cut out the polenta with a theme-shaped cookie cutter, such as Christmas trees or hearts for Valentine’s Day.

2 tablespoons olive oil
1/4 cup finely chopped onion
2 1/4 cups chicken stock
3/4 cup polenta
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon minced fresh thyme
Salt and freshly ground pepper
2 ounces fresh goat cheese, cut into 1/2-inch dice

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

Serves 8

TD&N Nutrient Analysis: Calories: 118; Total Fat: 7 g; Saturated Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 3 g; Cholesterol: 6 mg; Sodium: 307 mg; Carbohydrates: 12 g; Fiber: 1 g; Protein: 3 g

Recipe used with permission from 50 Great Appetizers by Pamela Sheldon Johns/Andrews McMeel Publishing, www.andrewsmcmeel.com