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1
Grease a rimmed half-sheet (13 by 18-inch) pan with oil or cooking spray.
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2
In a large saucepan, bring the 4 cups water and 2 teaspoons of salt to a boil over medium-high heat.
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3
Stir in the polenta, decrease the heat to medium-low, and cook until thick and cooked through, about 8 minutes.
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4
Remove from the heat and immediately stir in the butter, egg, Parmesan, and cayenne.
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5
Spread evenly in the prepared baking sheet, cool for about 30 minutes, cover with plastic wrap, and refrigerate overnight.
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6
Brush a large baking sheet with olive oil to coat.
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7
Using a small cookie cutter, cut out rounds from the cold polenta and set them on the prepared baking sheet.
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8
Brush the polenta rounds with olive oil.
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9
Set aside.
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10
In the work bowl of a food processor fitted with the metal blade, process the goat cheese with the half-and-half until smooth.
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11
Season with salt and black pepper.
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12
Spoon the goat cheese mixture into a pastry bag fitted with a large star tip (if you dont have a pastry bag, you can use a small spoon to assemble the rounds).
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13
TO MAKE THE PESTO: In the work bowl of a food processor fitted with the metal blade, pulse the pine nuts, chives, Romano, and garlic.
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14
Scrape down the sides and pulse again.
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15
With the food processor running, gradually add the olive oil.
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16
Season with salt and black pepper.
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17
Using a metal fork, spear the pepper through the stem end; roast it over the flame of a gas burner, rotating it so that it is black and blistered all over.
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18
(Or blacken the pepper under the broiler or with a kitchen torch.)
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19
Place the pepper in a paper bag and fold over the top to close.
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20
Once the pepper is cool, use your hands to completely remove the blistered skin.
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21
Halve the roasted pepper and remove the seeds and membrane, then cut the pepper into 1/4-inch strips.
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22
TO ASSEMBLE THE ROUNDS: Preheat the oven to 400F.
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23
Pipe goat cheese on top of each polenta round.
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24
Bake for 8 to 10 minutes.
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25
Top with a teaspoon of pesto and sprinkle with diced pepper.
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26
Serve warm or at room temperature.
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27
Make the polenta rounds and top with goat cheese up to 1 day in advance.
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28
Set them on the baking pan, cover, and refrigerate until ready to bake.
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29
Both the pesto and the roasted red peppers can be prepared up to 1 day in advance, covered, and refrigerated.
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30
Bake before guests arrive and top with pesto and red pepper.
