Makes 4 servings. Difficulty
2 Tablespoons olive oil, divided 1 large sweet onion (Walla Walla Sweets), sliced vertically 2 medium red bell peppers, sliced into 1/4" strips 1-1/2 teaspoon fresh thyme, chopped 2 Tablespoons pine nuts, toasted 1-1/2 Tablespoons rice vinegar 1 Tablespoon honey Salt and freshly ground black pepper to taste 4 ounces goat cheese 1 Tablespoon unsalted butter 1 tube of premade polenta, sliced into 1/4" rounds
In a large skillet heat olive oil over medium heat. Add onions and red bell peppers and thyme; cook, stirring frequently, for about 20 minutes or until vegetables are soft and golden brown. Remove from heat and set aside.
In a large skillet heat remaining olive oil over medium high heat. Add four polenta rounds to hot skillet and fry until lightly browned and crisp on both sides (about 4-5 minutes per side). Remove polenta rounds from skillet and let drain on paper towels. Repeat this procedure with remaining polenta rounds.
In a bowl combine onions and red pepper mixture; stir in pine nuts, rice vinegar and honey. Adjust seasonings to taste with salt and freshly ground black pepper.
To assemble, spread 1 tablespoon goat cheese on polenta round and top with onion and red pepper relish.