Description

Golden, pan-seared polenta rounds topped with tangy goat cheese and fresh microgreens—this elegant appetizer is crisp on the outside, creamy at the center, and bursting with vibrant flavor.

Ingredients

Units Scale

1 cup instant polenta
3 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese (optional)
2 tablespoons butter
4 oz goat cheese, sliced into rounds
1/2 cup microgreens
Extra virgin olive oil for drizzling

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Instructions

In a medium saucepan, bring vegetable broth to a boil.
Slowly whisk in the polenta, stirring constantly to prevent lumps.
Reduce heat to low and cook for 3–5 minutes, stirring frequently until thick and creamy.
Add salt, pepper, garlic powder, butter, and Parmesan (if using). Stir well to combine.
Pour the cooked polenta into a greased 9×9 inch dish or sheet pan, smoothing the top. Let it cool and set for at least 30 minutes, or chill until firm.
Once firm, use a round cutter to slice the polenta into rounds.
Heat a non-stick skillet over medium-high heat and lightly grease with olive oil.
Sear polenta rounds for 2–3 minutes per side until golden and crisp.
Transfer to a serving platter. Top each round with a slice of goat cheese and a small mound of microgreens.
Drizzle lightly with olive oil just before serving. Serve warm or at room temperature.

Notes

Make polenta a day ahead and chill overnight for best slicing consistency.
Use a sharp round cutter or glass for clean polenta shapes.
Try flavored goat cheese for an extra twist.
Polenta rounds can be reheated in a skillet or oven before serving.

Nutrition

Serving Size: 1 round
Calories: 110
Sugar: 0g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg