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Sunday Small Bites: Goat Cheese

smallbitesOur ingredient of the week (goat cheese) was selected by Nancy of A Wine Lover's Wanderings. Nancy just recently returned from Italy; check out her blog for some wonderful photos and stories.

This is a recipe I clipped from Food and Wine magazine: Polenta with Goat Cheese and Roasted Cherry Tomatoes; I changed it into an appetizer by cutting the polenta into bite-size pieces. I used a local goat cheese from Celebrity Dairy - jalapeno flavor! It had a little kick to it and the flavor was great with the polenta and tomatoes.


Other Small Bites cooks are listed here. Next week's ingredient is "smoked salmon."

Polenta with Goat Cheese and Roasted Cherry Tomatoes

(adapted from a Food and Wine magazine recipe)

8 1/2 cups water
6 1/2 tablespoons extra-virgin olive oil
2 3/4 cups polenta
Kosher salt and freshly ground pepper
1 1/2 pounds cherry tomatoes
8 thyme sprigs
4 ounces fresh goat cheese, crumbled


Lightly spray a 9-by-13-inch baking dish with cooking spray. In a large saucepan, bring the water and 2 tablespoons of the olive oil to a boil. Gradually whisk in the polenta and cook over low heat, whisking, until thick, about 5 minutes; season with salt and pepper. Scrape the polenta into the baking dish and smooth the top. Cover with plastic wrap and refrigerate until firm (approx. 2 hours).

Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently toss the tomatoes with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Arrange the tomatoes on the baking sheet and scatter the thyme sprigs on top. Roast for 20 minutes, until the tomatoes begin to burst; discard the thyme.

Meanwhile, turn the polenta out onto a work surface and trim 1/2 inch off all sides. Cut the polenta into 8 rectangles. Heat a large nonstick skillet. Brush both sides of the polenta with the remaining 3 tablespoons of olive oil and season with salt. Working in 2 batches, cook the polenta over moderately high heat, turning once, until golden and crisp, about 10 minutes. Transfer the polenta to plates and sprinkle with the goat cheese. Arrange the roasted tomatoes over the polenta and serve.

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Comments (5)


Ok trying again. First one said "message failed".

Your dish looks delicious! And I love your plate too. :)

Kathy (Trekcapri):

Hi Annie, your recipe and appetizer looks so good. I love the different colors. I like kick in my food so I love the idea of the jalepeno flavored cheese. I have not made polenta before so I would love to try making it with your recipe. Yum.

Have a great day today!

What a lovely presentation of what looks and sounds like a delicious small bite! Love the thyme sprigs around the polenta squares and that plate is a real beauty. I haven't made polenta in a long time even thought I have some from the Sunday Bakers days. I guess I should check if it's still good. ;)

Wanted to tell you something that I find very cute: my daughter now checks some of the blogs of other SB participants and tells me about some of the appetizers she wants us to make together. I didn’t know she lurked on those blogs until she recently told me that she wanted to try the sun-dried tomato spread made by my friend Annie. To which I smiled because she not only remembered the recipe but she remembered your name. I think she probably has been to your blog a few times and have seen the kitten pictures.

So, we made your spread over the weekend and I have to tell you, it was very yummy. We loved that subtle tang from the feta and lemon. It was very tasty on top of cucumber. I'm looking forward to making it again with my daughter. Thank you for an easy and wonderful recipe!

Eden and Kathy, thanks!

Maria, I'm glad you liked the spread (and glad that Polaris visited my blog and found the recipe). It sounds like so much fun for you and Polaris to cook together on the weekends. Maybe she should do a guest post on your blog?!?


my goodness, those look yummy!! I absolutely love goat cheese. I had some in my fridge...and then Sara came home for a visit and made off with the rest of the container! I keep forgetting to pick up some more. I'm going to put it on my list right now! Thanks for the reminder. Bon appetit!

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