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Categories:Viewed: 93 - Published at: 8 years ago
Ingredients
- 1 cup Chopped White Or Portabella Mushrooms
- 1 clove Garlic, Minced
- 1 cup Red Bell Pepper, chopped
- 2 dashes Olive Oil
- 1 container (17 Oz. Size) Pre-cooked Basil And Garlic Polenta, In Tube Form
- 6 ounces, weight Goat Cheese
- 3/4 cups Kalamata Olives, Pitted, Chopped
- 1 cup Chopped Tomatoes
- 6 leaves Fresh Basil
Method
- Begin chopping, mincing and dicing all the veggies, small enough so that each polenta cake has a little bit of every flavor.
- Saute mushrooms, garlic, and peppers in a little olive oil for about 5 minutes until tender.
- Meanwhile, cut polenta into about 1/2 inch slices.
- Be careful when handling, they are a bit delicate.
- Lay these out on a greased sheet pan and spread goat cheese onto each cake.
- The more the better!
- Combine sauteed mushrooms and peppers in a bowl with the chopped olives, tomatoes, basil, a bit more olive oil, and salt and pepper.
- Top each polenta cake with your delicious Mediterranean mix.
- Bake in the oven for 20 minutes on 350 degrees F, then broil for a couple of minutes at the end to get some golden color.
- Serve hot and enjoy!
