Ingredients
The following ingredients have 4 Servings
- 4 ounces diced roasted Hatch peppers
- 1/2 tbsp flour
- 1 1/2 cup vegetable broth
- 1 polenta chub (cut into 1/4-inch slices)
- 1/2 cup leftover barbecue beef (I used the recipe from Simply in Season)
- Crumbled goat cheese
Instruction
- Preheat broiler.
- In a saucepan, heat peppers until starting to sizzle a little, then stir in flour until all mixed in. Slowly stir in broth. Heat on medium low, stirring occasionally, while preparing the rest.
- Spray a large frying pan with nonstick spray and heat over medium. Cook polenta slices for 3-5 minutes on each side, until golden. Remove to a parchment-paper lined cookie sheet.
- Spread a small amount of sauce onto each polenta slice, then top with barbecue beef and goat cheese. Pop under broiler for about 3 minutes, until heated through.
