Goat Cheese And Polenta Stack recipes
Ingredients
- 6 cups vegetable broth
- 2 ounces Parmesan cheese (or other strong-tasting
- 2 1/2 cups quick-cooking polenta
- 4 tablespoons unsalted butter
- 3/4 cup extra-virgin olive oil, plus extra for brushing
- 2 cloves garlic
- 1 bunch fresh basil or flat-leaf parsley
- 6 large portobello mushrooms
- 2-3 red bell peppers
- 3 x 3 1/2 ounces ripe-rinded goat cheese
- 2 tablespoons tapenade or pesto
- sea salt
- freshly ground black pepper
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