As one happily raised on grits, these Polenta Pizzas with herbed goat cheese, sautéed mushrooms and bell peppers appetizers are right up my alley. Unlike many other appetizers, they’re totally filling. One could easily make a meal of them. Maybe this one did?
While these are topped with sauteed mushrooms and peppers, other toppings could be combined with different cheeses for an endless variety of flavors. Havarti, or gouda with sautéed sweet onions perhaps?
As far as prepping for entertaining, these Polenta Pizzas are easy, and could be toasted, topped and then placed back on a baking sheet to rest in a warm oven until ready to serve.
- 5 ounces goat cheese, chèvre
- 1 teaspoon McCormick® Gourmet Collection Basil Leaves
- 1 teaspoon McCormick® Gourmet Collection Thyme Leaves
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 red bell pepper, cut in ¼-inch strips and halved
- 24 ounces ready-to-eat polenta in a roll
- In a small bowl, mix tougher goat cheese, basil and thyme until well blended. Set aside.
- Heat oil in large skillet on medium-high heat. Add mushrooms and bell pepper and sauté about 8 minutes, or until peppers are tender. Remove from heat; keep warm.
- Cut polenta into 24 (1/4-inch) thick slices. Place slices on large baking sheet coated with no stick cooking spray. Broil 5 to 7 minutes per side.
- Spread herbed cheese mixture on each broiled polenta slice. Top with mushrooms and peppers. Serve warm.
- To keep warm return to baking sheet, cover lightly with aluminum foil and keep in warm oven up to one hour, until ready to serve.