Polenta Half-Moons with Whipped Goat Cheese

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These were good but not great. The Polenta really lacks flavor as other have said. I am going to try it again with Sun Dried Tomato Polenta cooked with Chicken stock to see if I can boost the flavor a little bit. Polenta has a good texture and these are super simple to make and eat.

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The polenta lacked flavor and any pleasing texture even when broiled. It seemed to be just a delivery vehicle for the goat cheese which is of course flavorful on its own. This is very easy to make and is a great "go-to" if you are pressed for time..but otherwise not worth repeating.

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I made these as a side dish with grilled steak. I cheated a little and used the pre-made tube of polenta from the grocery store. I left the disks whole - there were 12 of them - and I baked them at 375 for 20 minutes. Otherwise, I followed the recipe. Next time, I'll go ahead and make the polenta myself, smooth it on to a sheet pan and cut into squares or triangles, which seems easier than rolling the polenta into a log. The goat cheese topping is delicious. In fact, I dotted some of the leftover cheese on top of roasted potatoes the next night, and it was very tasty that way too. Appetizer or side dish, I'll make these again.