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 roastedyellow peppers, medium dice
1 tsp. crushed red pepper
2 tsp. salt
1 tsp. crackedblack pepper
Sun-Dried Tomato Tapenade
1 cup cannedartichoke hearts, drained
1/2 cup oil-packed sun-dried tomatoes
1 tsp. chopped freshgarlic
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

Description

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