Crispy Polenta Bites with Jammy Tomato Topper

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. 1

   Put a rimmed baking sheet in oven. Preheat the oven to 450 degrees F (230 degrees C).

2. 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.

3. 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.

4. 4

   Bake polenta rounds in the preheated oven, turning halfway through, until lightly golden and crisp on both sides, about 15 minutes.

5. 5

   To serve, top polenta rounds with goat cheese and tomato mixture. Garnish with thyme. Serve warm or at room temperature.