Polenta Half-Moons with Whipped Goat Cheese

Directions

1. 1
   Watch how to make this recipe.
2. 2
   Cook's Note: Preheat oven to 350 degrees F. Arrange the pine nuts in a single layer on a baking sheet.
3. 3
   Bake until lightly toasted, 6-8 minutes. Cool completely before using.
4. 4
   For the polenta: Preheat the broiler. Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat. Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes.
5. 5
   Transfer the polenta to a sheet of parchment paper.
6. 6
   Roll the polenta into a 2 1/2-diameter log. Refrigerate until cool, 30 minutes.
7. 7
   Spray a heavy baking sheet with vegetable oil cooking spray. Slice the polenta into 1/8-inch-thick slices.
8. 8
   Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet.
9. 9
   Brush with the olive oil and sprinkle with the Parmesan. Broil until the cheese is golden, 6 to 7 minutes. Set aside to cool for 10 minutes.
10. 10
    For the goat cheese: Beat the goat cheese, cream, basil, salt and pepper in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute. Stir in the pine nuts.
11. 11
    Using two spoons to measure, place 1/2 to 3/4 teaspoon-size dollops of the goat cheese mixture on top of the polenta slices and serve.