Pesto Goat Cheese Polenta Bites

Having a Dinner Party?

Unexpected guests stopped by?

Need a fast and easy appetizer for Game Day?

Try Pesto Goat Cheese and Polenta Bites.

Featuring Cheese from~ "La Bonne Vie"

Pesto Goat Cheese Polenta Bites are made with a wonderful and delicious Honey Goat Cheese from "La Bonne Vie" Cheese.

Serve these tasty bites with a glass of White Reisling from Wollersheim Winery

La Bonne Vie Cheese sent me some delicious and remarkable cheese.

I was more than happy to try this wonderful cheese.

La Bonne Vie Cheese is creamy, mild, and melts beautifully.

• 1- 18 oz organic Polenta Roll*
• (Trader Joe's)
• 2-3 T olive oil
• salt and pepper to taste
• Basil Pesto
• (jarred)*
• 4 oz Honey Goat Cheese
• (La Bonne Vie)
• 2-4 T fresh grated Lemon Zest
• Preheat oven to 375°
• Line a baking sheet with parchment paper or foil, set aside
• Cut polenta into 10-12 rounds
• Pan fry polenta rounds in olive oil until golden brown
• Season with salt and pepper
• (5-8 minutes per side on medium heat)
• Drain on paper towels
• Place polenta rounds on parchment/foil lined baking sheet
• Top each polenta round with a 1/2 t basil pesto
• Top pesto with a small amount of honey goat cheese
• Bake at 375 for 5-8 minutes
• Remove from oven
• Sprinkle with lemon zest before serving
• Basic Polenta~
• 6 cups water
• 2 t salt
• 1 3/4 cup yellow cornmeal
• 3 T butter
• 3 green onions chopped, optional
• In a large heavy saucepan
• Bring 6 cups water to a boil
• Add 2 t salt
• Gradually whisk in cornmeal
• Reduce heat to low
• Cook until mixture thickens and
• Cornmeal is tender,
• About 15 minutes
• Stirring often
• Turn off heat
• Add butter
• Stir until butter melts
• Stir in chopped green onions
• Lightly butter a 13 x 9 inch baking dish
• Pour polenta into prepared dish
• Spread to 1/2 inch layer
• Spread it out as evenly as you can
• Cool completely
• Refrigerate 2 hours or until set
• Use a 1 to 1 1/2 inch round cookie/biscuit cutter
• Cut out rounds (as many as you can)
• Continue with pan frying directions..
• Basil Pesto~
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts
• 3 cloves garlic, minced
• 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
• 1/2 cup extra virgin olive oil
• salt and freshly ground black pepper to taste
• Place basil leaves and pine nuts in food processor
• Pulse several times
• Add the garlic and Romano or Parmesan cheese

Pulse several times

Scrap down sides

While food processor is running

Slowly add the olive oil in a steady stream

Scrape down sides again

Stir in salt and pepper to taste

Serve these delicious bites with a glass of White Reisling from Wollersheim Winery.

White Reisling is a fragrant white wine with floral aromas of jasmine

With a well-balanced palate of ripe peaches and apricots.

An elegant wine that pairs well with cheese and fruit.