Polenta Rounds with Goat Cheese and Pecorino
PAM for greasing the dish
1 (16- to 18-oz) ready-made plain polenta roll
1/2 cup crumbled fresh goat cheese
about 3/4 cup Pecorino Romano
a drizzle of truffle oil, optional
Sea salt and fresh pepper
Put oven rack in middle position and preheat oven to 350°F. Spray a round shallow baking dish with PAM.
Pat polenta roll dry, then cut crosswise into 1/2-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
Sprinkle goat cheese and Pecorino evenly over top. Drizzle with truffle oil. Season with sea salt and pepper.
Bake about 18 minutes. Turn on broiler and broil an additional 2-3 minutes, until golden.
Note: you could also substitute 1 package of Boursin for the cheeses - yum!
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