Peppadew Polenta

Olive oil cooking spray

2  packages (1 pound each) prepared polenta (sold with refrigerated foods)

2  logs (4 ounces each) goat cheese, cut into 16 rounds

Salt and freshly ground black pepper, to taste

16  Peppadew peppers, cut into thin slivers

Lightly coat a large skillet with cook­ing spray, then heat the pan over a medium heat.


Cut each polenta into 8 thick rounds. When the skillet is hot, add them to the pan and cook until the bottoms are lightly browned and crisp, about 4 minutes. Gently shake the pan during cooking to keep the polenta from sticking. Use a spatula to gently flip the polenta and cook another 4 minutes.


Place one round of goat cheese in the center of each piece of polenta Cover the skillet and cook another 2 minutes, or until the cheese is soft and the bottoms of the polenta have browned.

Season the polenta and goat cheese with salt and pepper, then use a spat­ula to carefully place the rounds on a platter or individual serving plates.

Top each with a small mound of sliv­ered Peppadews. Serve immediately.