Recipe courtesy Judson Allen

Ingredients

Polenta

• 3 cups water
• 1 cup polenta
• 2 tablespoons no-fat cream cheese
• 1 tablespoon cup Goat Cheese
• 1 tablespoon chopped fresh chives
• 1/2 tablespoon of salt
• 1 tablespoon freshly ground black pepper
• olive oil – (This is used to grease the baking dish or sheet)

Method

To make the polenta:

• In a medium stockpot, bring water to boil and add polenta, stirring constantly until combined.
• Simmer polenta over medium heat for 20 minutes, stirring frequently.
• Add heavy cream, butter, Parmesan, chives, salt and pepper.
• Reduce heat to low and cook for additional 15-20 minutes or until creamy.
• Make sure to stir throughout cooking process.
• Remove from heat and pour into a greased baking dish.
• Cover and let sit for 2 hours or overnight. – in fridge.

Preheat oven to 400-degrees.

• When polenta is cool, use a 4-inch round cookie-cutter and cut out 4 circles. (You may have leftover polenta.)
• Transfer polenta cakes to a greased baking sheet and bake in oven until warm and crispy on top, about 35 minutes.
• Remove from oven and keep warm.