A tasty party app gets the vegetarian treatment in these crispy polenta bites with jammy tomato topper. With a few quick adjustments, this recipe can feed the meat lovers and vegans in your life, too.
Ingredients
- tomatoes: 1 can (28 ounce can, drained, diced)
- raisins: 0.33333 cup
- dry red wine (such as Cabernet Sauvignon or Merlot): 0.25 cup
- honey: 1 tsp
- balsamic vinegar: 1 tsp
- fresh thyme: 1 tsp (for garnish, chopped)
- salt: 0.25 tsp
- tube refrigerated cooked polenta: 1 piece (16 ounce)
- olive oil: 1 Tbsp
- (4-ounce) package goat cheese (chèvre), crumbled: 1 piece
Metric Conversion
Stages of cooking
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Put a rimmed baking sheet in oven. Preheat the oven to 450 degrees F (230 degrees C).
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Bring tomatoes, raisins, and red wine to a boil in a medium saucepan over medium-high heat. Reduce heat to low; simmer mixture, uncovered, until raisins are plump and most of liquid has evaporated, about 20 minutes. Remove from heat. Stir in honey, vinegar, thyme, and salt.
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Meanwhile, slice polenta into 1/4-inch-thick rounds. Gently toss polenta with oil in a large bowl. Remove baking sheet from oven. Arrange rounds in an even layer on baking sheet.
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Bake polenta rounds in the preheated oven, turning halfway through, until lightly golden and crisp on both sides, about 15 minutes.
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To serve, top polenta rounds with goat cheese and tomato mixture. Garnish with thyme. Serve warm or at room temperature. Recipe Tips: Vegan-ize: Replace honey with agave syrup, use a vegan wine, omit goat cheese, add top bites with 2 to 3 tablespoons toasted pine nuts. Make it Meaty: Top polenta bites with 3 ounces (about 5 slices) crisp-cooked and chopped prosciutto.
