Polenta Cakes With Sun-dried Tomato Tapenade & Goat Cheese Cream Sauce

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

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

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

Kraft Canada

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