Polenta Cakes with Sun-Dried Tomato Tapenade & Goat Cheese Cream Sauce Recipe

Name: Polenta Cakes with Sun-Dried Tomato Tapenade & Goat Cheese Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta Cakes; 1/4 cup olive oil, divided; 2 qt. vegetable broth; Philadelphia Brick Cream Cheese, cubed; 3-1/3 cups cornmeal; 1 cup Kraft Shredded Parmesan; 2/3 cup roasted red peppers, medium dice; 2/3 cup roasted yellow peppers, medium dice Target 1 pkg For $2.99 thru 02/06; 1 tsp. crushed red pepper; 2 tsp. salt; 1 tsp. cracked black pepper; Sun-Dried Tomato Tapenade; 1 cup canned artichoke hearts, drained; 1/2 cup oil-packed sun-dried tomatoes; 1 tsp. chopped fresh garlic; 3 Tbsp. fresh basil, chopped; 1 Tbsp. Kraft Sundried Tomato and Oregano Dressing; 1/2 tsp. salt; 1/4 tsp. cracked black pepper; Goat-Cheese Cream Sauce; 2 cups milk; Philadelphia Brick Cream Cheese, cubed; goat cheese; 1-1/3 Tbsp. pesto; Assembly; 3/4 cup olive oil; 1-1/3 cups cremini mushrooms, small dice, sauteed; 1/4 cup fresh basil, chiffonade

Servings: persons

Polenta Cakes
1/4 cup olive oil, divided
2 qt. vegetable broth
Philadelphia Brick Cream Cheese, cubed
3-1/3 cups cornmeal
1 cup Kraft Shredded Parmesan
2/3 cup roasted red peppers, medium dice
2/3 cup roasted yellow peppers, medium dice Target 1 pkg For $2.99 thru 02/06
1 tsp. crushed red pepper
2 tsp. salt
1 tsp. cracked black pepper
Sun-Dried Tomato Tapenade
1 cup canned artichoke hearts, drained
1/2 cup oil-packed sun-dried tomatoes
1 tsp. chopped fresh garlic
3 Tbsp. fresh basil, chopped
1 Tbsp. Kraft Sundried Tomato and Oregano Dressing
1/2 tsp. salt
1/4 tsp. cracked black pepper
Goat-Cheese Cream Sauce
2 cups milk
Philadelphia Brick Cream Cheese, cubed
goat cheese
1-1/3 Tbsp. pesto
Assembly
3/4 cup olive oil
1-1/3 cups cremini mushrooms, small dice, sauteed
1/4 cup fresh basil, chiffonade

1
Polenta Cakes: Brush bottom and sides of each of 2 half-hotel pans (or bottom and sides of 1 half-hotel pan for trial recipe) with 1 Tbsp.
2
(15 mL) oil.
3
Combine broth, cream cheese and remaining oil in large saucepan; bring to simmer, stirring occasionally.
4
Gradually add cornmeal, stirring constantly until well blended.
5
Stir in remaining ingredients; pour into prepared pans.
6
Spread to evenly cover bottoms of pans.
7
Cool 40 min.
8
Cut polenta in each pan into 20 (2-inch) squares.
9
Sun-Dried Tomato Tapenade: Process all ingredients in food processor until blended.
10
(Tapenade does not need to be smooth.)
11
Goat-Cheese Cream Sauce: Bring milk to simmer in large saucepan.
12
Add cheeses; cook and stir until melted.
13
Strain sauce; discard strained solids.
14
Stir pesto into sauce.
15
For each serving: Saute 1 Polenta Cake in 1 tsp.
16
(5 mL) hot oil 1 to 2 min.
17
or until lightly browned on both sides; place on serving plate.
18
Top with 1/2 Tbsp.
19
(7 mL) each Sun-Dried Tomato Tapenade and mushrooms, and a pinch of basil.
20
Drizzle 1 Tbsp.
21
(15 mL) Goat-Cheese Cream Sauce around plate.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Polenta Cakes, 1/4 cup olive oil, divided, 2 qt. vegetable broth, Philadelphia Brick Cream Cheese, cubed, and more.

Yes, Polenta Cakes with Sun-Dried Tomato Tapenade & Goat Cheese Cream Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polenta Cakes with Sun-Dried Tomato Tapenade & Goat Cheese Cream Sauce

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