Topped with your choice of Fontina, Gouda, or Brie cheese and a tomato-basil garnish, these versatile polenta cakes can be served as an appetizer or side dish. Add your favorite herbs or cheeses to make this dish uniquely your own.
3ouncesFontina, Gouda, or Brie cheese, slicedGouda, or Brie cheese, sliced
2tablespoonsflat leaf parsley, finely chopped
2tablespoonsfresh basil, finely chopped
1-2clovesroasted garlic, minced (optional)
Preheat grill for medium heat.
Combine olive oil, balsamic, garlic, tomatoes, salt, pepper flakes, basil and parsley in a small bowl. Set aside.
Cut polenta into 12 equal slices. Brush with oil and place on grill rack.
Cook on direct heat until one side is golden brown, about 3 minutes. Turn slices, place cheese on top and grill polenta for an additional 5-6 minutes. Remove polenta from heat and top with tomato-herb topping. Drizzle with a little extra olive oil and some balsamic before serving.