Ingredients
- 1 tube Pre-Cooked Polenta Tube
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Butter
- 1 large Onion, minced
- 1 tsp Bellino Minced Garlic
- 1 sprig Fresh Thyme
- 1 tbsp Cento Balsamic Vinegar of Modena
- 4 oz Goat Cheese, to be smeared
- ½ jar Cento Chefs Cut Roasted Peppers (12 oz)
Directions
Sliced polenta tube in ¼ inch rounds and then cut in half, creating half-moon shapes. Using 1 tablespoon of olive oil, brush both sides of the polenta moons and grill on high heat. Grill each side of the polenta moons until crispy, and set aside. In a large saucepan, on medium heat, melt butter. Add onions, garlic, balsamic vinegar, and remaining olive oil, and continue to sauté until onions are caramelized. Set aside. Smear goat cheese on each polenta moon. Top with onions and roasted peppers. Assemble on a plate and serve.
