Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::24
Ingredients
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1 (28 ounce) can diced tomatoes, drained
1/3 cup raisins
1/4 cup dry red wine (such as Cabernet Sauvignon or Merlot)
1 teaspoon honey
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh thyme, plus more for garnish
1/4 teaspoon salt
1 (16 ounce) tube refrigerated cooked polenta
1 tablespoon olive oil
1 (4-ounce) package goat cheese (chèvre), crumbled
Directions
Put a rimmed baking sheet in oven. Preheat the oven to 450 degrees F (230 degrees C).
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.
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.
Bake polenta rounds in the preheated oven, turning halfway through, until lightly golden and crisp on both sides, about 15 minutes.
To serve, top polenta rounds with goat cheese and tomato mixture. Garnish with thyme. Serve warm or at room temperature.
Recipe Tips:
Vegan-ize: Replace honey with agave syrup, use a vegan wine, omit goat cheese, add top bites with 2 to 3 tablespoons toasted pine nuts.
Make it Meaty: Top polenta bites with 3 ounces (about 5 slices) crisp-cooked and chopped prosciutto.