#52 goat cheese and tomato on polenta cakes

3/4 cups polenta
1.25 cups water
1/4 cup parm cheese

grape tomatoes (cut in half)
8 oz goat cheese

Combine water and polenta in a saucepan, bring to a boil (this never really did "boil"), stir constantly for ~5-8 mins until very thick. Add parm cheese and stir ~5 more minutes until rediculously thick. Spread into the bottom of muffin pan to make individual cakes. Bake ~30 mins, until edges start to brown. Remove from oven, cool slightly, spread goat cheese and put tomatoes on top.

Adapted from Whole Foods recipe.