Bite-Size Polenta Squares Recipe

Lightly oil an 8-inch square baking dish.

In a large saucepan over medium heat, heat the oil. Add the onion and saute for 4 to 5 minutes, or until golden brown. Add the garlic and saute until softened but not browned.

Add the chicken stock and bring to a boil. Gradually add the polenta to the stock, whisking constantly. Lower heat to medium and continue to cook, stirring constantly, for approximately 30 minutes, or until the polenta comes away from the side of the pot easily.

Stir in the parsley, thyme, salt and pepper. Pour into the prepared dish, smoothing the top with a spatula. Set aside and let cool.

When ready to serve, cut the polenta into 1-inch squares. Top each square with a piece of goat cheese. With the end of a wooden spoon, make a small indentation in the goat cheese. Transfer to a serving platter and place a drop of balsamic vinegar into the indentation in each piece of the goat cheese.

Serve at room temperature.