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.