
Grilled polenta with soft goat cheese & tomatoes - best summer appetizer ever.
Serves 6-8 as an appetizer
Ingredients
- 4 roma tomatoes, seeded and diced small
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- Kosher salt and fresh ground pepper to taste
- 1 Polenta Chub (makes about 20 rounds)
- 3 tablespoons cooking oil (use what you have but I used avocado oil)
- ½ cup goat cheese, soften
Directions
- In a small bowl, mix tomatoes, basil, garlic, and olive oil - pinch of salt and pepper to taste; set aside
- Open Polenta and remove rounded ends
- Slice polenta into ½ inch slices
- Brush oil onto polenta slices and season with salt and pepper
- Grill on each side for 3-5 minutes until they get really good grill marks
- Remove polenta from the grill
- On each grilled polenta round, spread a little goat cheese, top with bruschetta mixture and serve.
