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
- 1 can diced tomatoes , 28 ounce
- 0.33 cups raisins
- 0.25 cups red wine
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 1 teaspoon chopped fresh thyme , plus more for garnish
- 0.25 teaspoons salt
- 1 tube refrigerated cooked polenta , 16 ounce
- 1 tablespoon olive oil
- 1 package goat cheese , 4-ounce
Instructions
-
1
Put a rimmed baking sheet in oven. Preheat the oven to 450 degrees F (230 degrees C).
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2
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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3
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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4
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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5
To serve, top polenta rounds with goat cheese and tomato mixture. Garnish with thyme. Serve warm or at room temperature.
Nutrition Facts
Per serving
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