Goat Cheese And Polenta Stack Recipe

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Nutrition per serving    (USDA % daily values)
CAL
968
FAT
223%
CHOL
49%
SOD
106%

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Ingredients for 5 servings

6 cups vegetable broth

2 ounces Parmesan cheese (or other strong-tasting

2 1/2 cups quick-cooking polenta

4 tablespoons unsalted butter

3/4 cup extra-virgin olive oil, plus extra for brushing

2 cloves garlic

1 bunch fresh basil or flat-leaf parsley

6 large portobello mushrooms

2-3 red bell peppers

3 x 3 1/2 ounces ripe-rinded goat cheese

2 tablespoons tapenade or pesto

sea salt and freshly ground black pepper

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