Method

Lightly oil and 8-inch square baking dish.  Heat the 2 tablespoons oil in a large, heavy saucepan over medium heat.  Add the onion and saute until golden, about 5 minutes.  Stir in the chicken stock and bring to a boil.  Whisking constantly, gradually add the polenta tot he stock in a fine stream.  Lower the heat to medium and cook, stirring constantly, for 10 to 15 minutes, or until the polenta thickens and easily comes away from the sides of the pot.

Stir in the chopped sun-dried tomatoes, parsley, and thyme and season with salt and pepper to taste.  Pour into the prepared dish, smoothing the top with a rubber spatula.  Set aside to cool completely.

To serve, cut the polenta into 1-inch squares.  Top each square with a small piece of goat cheese and serve.

Serves: 8

Reprinted with permission from © Pamela Sheldon-Johns and Jennifer Barry Design, 50 Great Appetizers, published by Andrews McMeel  click for book review

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